Improved enzymatic modification of wheat phospholipids in bakery applications

ABSTRACT

The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a polar lipid at the sn1 position. A food enzyme composition comprising: a phospholipase A2 enzyme which is capable of acting on N-acylphosphatidyl ethanolamine at the sn2 position; and an enzyme that acts on a polar lipid at the sn1 position is also taught.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is an international PCT application, which claims thebenefit of U.S. Provisional Application No. 62/319,399, filed Apr. 7,2016 and United Kingdom Patent Application No. GB 1522681.4, filed Dec.22, 2015, all of which are hereby incorporated by reference in theirentirety.

TECHNICAL FIELD

The present invention relates to novel enzyme combinations and their usein the manufacture of dough or baked products. The present inventionfurther relates to methods of making dough or a baked product usingnovel enzyme combinations.

BACKGROUND

Lipids constitute approximately 2% of wheat flour and these lipids areconsidered highly important for the baking quality of wheat flour. Wheatflour lipids can be divided into non-polar and polar lipids, and it hasbeen shown that improved baking and bread properties are mainly due topolar lipids.

Over the past few decades, an increased demand for consistent and higherquality baked goods has led to the application of a wide range ofadditives. In the baking industry it is known to supplement endogenouslipids with natural polar lipids, like lecithin, or additional enzymes,such as lipases.

One of the most abundant phospholipids in wheat flour is N-acylphosphatidyl ethanolamine (NAPE), which by enzymatic hydrolysis isconverted to N-acyl lysophosphatidyl ethanolamine (NALPE). Furtherhydrolysis of NALPE produces N-acyl glycerophospho-ethanolamine (NAGPE).

SUMMARY OF THE INVENTION

Accordingly, the first aspect of the present invention provides a foodenzyme composition comprising: a phospholipase A2 enzyme which acts onN-acyl phosphatidyl ethanolamine at the sn2 position; and an enzyme thatacts on a polar lipid at the sn1 position.

In a further aspect, there is provided a method of making a dough, saidmethod comprising admixing a dough component, a phospholipase A2 enzymewhich acts on N-acyl phosphatidyl ethanolamine at the sn2 position, andan enzyme that acts on a polar lipid at the sn1 position. In a yetfurther aspect the invention provides the use of a phospholipase A2enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2position and an enzyme that acts on a polar lipid at the sn1 position inthe manufacture of a dough or a baked product for improving the specificvolume of a baked product; dough characteristics (such as doughdevelopment; dough extensibility); improving crust crispiness of a bakedproduct; improving the crumb structure (such as improving crumb poresize of a baked product or improving crumb pore homogeneity of a bakedproduct); improving softness (such as improving softness of a bakedproduct); improving the oven spring of a baked product; increasingN-acyl lysophosphatidyl ethanolamine in the dough and/or baked product(preferably increasing N-acyl lysophosphatidyl ethanolamine having afatty acid moiety containing 14-20 carbon atoms, preferably increasingN-acyl lysophosphatidyl ethanolamine having a saturated fatty acidmoiety containing 14-20 carbon atoms); increasing a lyso-phospholipid inthe dough and/or baked product; increasing a digalactosylmonoglycerideand/or monogalactosylmonoglyceride in the dough and/or baked product;increasing N-acyl lysophosphatidyl ethanolamine together with increasinga lyso-phospholipid and/or a digalactosylmonoglyceride and/ormonogalactosylmonoglyceride in the dough and/or baked product.

In a yet further aspect there is provided a kit comprising aphospholipase A2 enzyme which is capable of acting on N-acylphosphatidylethanolamine at the sn2 position; an enzyme that acts on a polar lipidat the sn1 position; and a set of instructions for use.

The present invention yet further provides a dough obtainable by(preferably obtained by) a method according to the present invention ora baked product obtainable by (preferably obtained by) a methodaccording to the present invention.

BRIEF DESCRIPTION OF THE BIOLOGICAL SEQUENCES

The following sequences comply with 37 C.F.R. §§ 1.821-1.825(“Requirements for Patent Applications Containing Nucleotide Sequencesand/or Amino Acid Sequence Disclosures—the Sequence Rules”) and areconsistent with World Intellectual Property Organization (WIPO) StandardST.25 (2009) and the sequence listing requirements of the EuropeanPatent Convention (EPC) and the Patent Cooperation Treaty (PCT) Rules5.2 and 49.5(a-bis), and Section 208 and Annex C of the AdministrativeInstructions. The symbols and format used for nucleotide and amino acidsequence data comply with the rules set forth in 37 C.F.R. § 1.822.

SEQ ID NO: 1 is the amino acid sequence of an enzyme in POWERBAKE® 4080and POWERBAKE® 4090 that acts on a polar lipid at the sn1 position (sameas SEQ ID NO: 6 from U.S. Pat. No. 8,012,732; hereby incorporated byreference). This enzyme is known to have both galactolipase andphospholipase activity.

SEQ ID NO: 2 is the amino acid sequence of a mature lipidacyltransferase (GOAT) derived from Aeromonas salmonicida (See U.S. Pat.No. 9,175,271).

SEQ ID NO: 3 is the amino acid sequence of a phospholipase A2 enzymewhich acts on N-acyl phosphatidyl ethanolamine at the sn2 position foundin MAXAPAL® A2.

SEQ ID NO: 4 is the amino acid sequence of a phospholipase A2 enzyme(CRC08335) which acts on NAPE (N-acyl phosphatidyl ethanolamine) at thesn2 position.

SEQ ID NO: 5 is the nucleotide sequence of a phospholipase A2 enzyme(CRC08335) which acts on NAPE (N-acyl phosphatidyl ethanolamine) at thesn2 position.

SEQ ID NO: 6 is an N-terminal predicted signal peptide sequence ofCRC08335.

DESCRIPTION OF FIGURES

FIG. 1 shows a list of polar and non-polar lipids found in flour(particularly wheat flour) from Pomeranz, Y. in Modern Cereal Scienceand Technology ((1987) VCH Publishers, New York, N.Y.).

FIG. 2 shows the softness effect observed when a phospholipase A2 enzyme(SEQ ID NO: 3) which acts on N-acyl phosphatidyl ethanolamine at the sn2position (MAXAPAL®); and an enzyme that acts on a polar lipid at the sn1position (POWERBAKE® 4090) in combination is used in baking white panbread.

FIG. 3 shows the softness effect observed when a phospholipase A2 enzymewhich acts on N-acyl phosphatidyl ethanolamine at the sn2 position(MAXAPAL®); and an enzyme that acts on a polar lipid at the sn1 position(POWERBAKE®4090) in combination is used in baking 100% whole wheatbread.

FIG. 4 shows the amino acid sequence (SEQ ID NO: 1) of POWERBAKE® 4080and POWERBAKE® 4090 (both commercially available from DuPont NutritionBiosciences ApS).

FIG. 5 shows the amino acid sequence (SEQ ID NO: 4) of CRC08335.

FIG. 6 shows the nucleotide sequence (SEQ ID NO: 5) of CRC08335.

FIG. 7 shows the Plasmid map of pZKY512-1 harboring the synthetic geneof CRC08335.

ABBREVIATIONS

-   NAPE—N-acyl phosphatidyl ethanolamine-   NALPE—N-acyl lysophosphatidylethanolamine-   NAGPE—N-acyl glycerophosphoethanolamine-   DGDG—digalactosyldiglyceride-   DGMG—digalactosylmonoglyceride-   MGDG—monogalactosyldiglyceride-   MGMG—monogalactosylmonoglyceride-   PC—phosphatidylcholine-   PLA—phospholipase A

DETAILED DESCRIPTION

A seminal finding of the present invention is that advantageousproperties in a foodstuff (e.g. a dough and/or a baked product) can beachieved by using a combination of a phospholipase A2 enzyme which actson N-acyl phosphatidyl ethanolamine (NAPE) at the sn2 position and anenzyme that acts on a polar lipid at the sn1 position.

For the first time the present inventors have shown the synergisticeffects provided by the combination of a phospholipase A2 enzyme whichis capable of acting on NAPE at the sn2 position and an enzyme that actson a polar lipid at the sn1 position in a foodstuff, e.g. a dough or abaked product.

Based on these findings, there are provided methods and uses of aphospholipase A2 enzyme which is capable of acting on NAPE at the sn2position; and an enzyme that acts on a polar lipid at the sn1 positionin the preparation of a dough or products obtainable from the dough. Thepresent invention yet further provides a food enzyme compositioncomprising a phospholipase A2 enzyme which is capable of acting on NAPEat the sn2 position; and an enzyme that acts on a polar lipid at the sn1position.

The present invention relates to the lysis of specific polar lipids in aspecific way in dough and food products obtainable from the dough.

The polar lipids contained in most cereal flours include phospholipidsand galactolipids.

A significant amount of phospholipids in flour, particularly wheatflour, may be N-acyl phosphatidyl ethanolamine (NAPE). Schafferczyk etal (J. of Agricultural and Food Chemistry (2014) 62: 8229-8237) teachesthat wheat flour contains on average 0.1% NAPE compared with 0.02%phosphatidylcholine (PC).

Flour, particularly wheat flour, may comprise galactolipids.Galactolipids such as digalactosyldiglyceride (DGDG) ormonogalactosyldiglyceride (MGDG) are naturally occurring (or endogenous)lipid components in flour, particularly wheat flour.

Preferably the phospholipids and/or galactolipids acted on by theenzymes used in the present invention are naturally occurringphospholipids and/or galactolipids within the flour.

The phospholipase A2 enzyme which acts on NAPE at the sn2 positionaccording to the present invention is one which has PLA2 activity in the“Assay for the Determination of phospholipase activity and positionspecificity on NAPE” taught herein.

Assay for the Determination of Phospholipase Activity and PositionSpecificity on NAPE:

Substrate: 0.6% 16:0-18:1 NAPE(N-linoleoyl-(1-palmitoyl-2-oleoyl-sn-glycero-3-phosphoethanolamine)(obtained from Avanti on request or produced according to J. L. Newmanet al., Chemistry and Physics of Lipids (1986) 42: 240-260),

0.4% TRITON™-X 100 (Sigma Aldrich, St. Louis, Mo.; X-100), and 5 mMCaCl₂ were dissolved in 0.05M HEPES buffer pH 7.0. For pancreatic enzyme0.003 M Deoxy-cholate was also added.

Assay Procedure:

2 mL substrate was incubated at 30° C. and added 0.1 mL enzyme solution(approx. 5 TIPU/mL or an enzyme amount corresponding to 2-5% substrateconsumed after 10 minutes reaction) in 0.05 M HEPES buffer and incubatedwith magnetic stirring for 10 minutes at 30° C. 40 μL 4 M HCl is addedto stop the reaction and to protonate the free fatty acids. 1 mL 99%ethanol is added and mixed on a Vortex mixer. 5 mL MTBE (methyltert-butyl ether) containing 0.5 mg C17:0 fatty acid (margaric acid) wasadded. The sample was mixed again on a Vortex mixer for 5 sec. andextracted for 30 min on a Rotamix at 25 rpm. The sample was centrifugedat 1520 g for 10 min.

One 500 mg amine (NH₂)—Bond Elut SPE column (Agilent Technologies, SantaClara, Calif.) is placed on a Bond Elut Vacuum System. The column isconditioned with 8 mL Petroleum-ether. The MTBE phase from theextraction is applied onto the column and eluted with:

1. fraction 8 mL Solvent A: MTBE:2-propanol, 2:12. fraction 8 mL Solvent B: Acetone:Formic acid 100:2

The solvents were eluted with approx. 0.25 mL/min.

The collected fatty acid fraction (fraction 2) is evaporated to drynessand fatty acid content is analyzed by GLC.

Based on the internal standard C17:0 fatty acid the amount of C16:0 andC18:1 fatty acid is determined.

Enzyme activity on NAPE is calculated as pmol fatty acid produced perminutes under assay conditions

${{Enzyme}\mspace{14mu} {activity}} = \frac{2 \times A \times 1000000 \times D}{100 \times {MV} \times 10 \times 0.1}$

Where

A=% C16:0 fatty acid+% C18:1 fatty acids2=mL substrate1000000=mol conversion to μmolD=Enzyme dilution factorMV=average molecular weight of C16:0 and C18:1 fatty acids produced10=minutes reaction time0.1=mL enzyme added to assay

The enzyme specificity is calculated as:

${{Relative}\mspace{14mu} {PLA}\; 1\mspace{14mu} {activity}} = \frac{\% \mspace{14mu} C\; 16\text{:}0 \times 100}{{\% \mspace{14mu} C\; 16\text{:}0} + {\% \mspace{14mu} C\; 18\text{:}1}}$${{Relative}\mspace{14mu} {PLA}\; 2\mspace{14mu} {activity}} = \frac{\% \mspace{14mu} C\; 18\text{:}1 \times 100}{{\% \mspace{14mu} C\; 16\text{:}0} + {\% \mspace{14mu} C\; 18\text{:}1}}$

A phospholipase A2 enzyme which preferentially lyses, e.g. hydrolyses,NAPE at the sn2 position would be one which in the “Assay for theDetermination of phospholipase activity and position specificity onNAPE” taught herein has at least 50% more relative PLA2 activity onNAPE. An enzyme with 50% more relative PLA2 activity means that theenzyme has less than 25% sn1 activity and more than 75% sn2 activity.Preferably phospholipase A2 enzyme which preferentially lyses, e.g.hydrolyses, NAPE at the sn2 position would be one which in the “Assayfor the Determination of phospholipase activity and position specificityon NAPE” taught herein has at least 10% more relative PLA2 activitycompared with relative PLA1 activity. Preferably to determine that thephospholipase A2 enzyme preferentially lyses, e.g. hydrolyses, NAPE atthe sn2 position, the “Assay for the Determination of phospholipaseactivity and position specificity on NAPE” taught herein is used.However, in some embodiments this may be determined using the EnzChekPhospholipase A2 Assay Kit from Invitrogen cat. No. E10217, optionallytogether with a dough test which analyses whether the enzyme reducesNAPE with increased formation of NALPE in a dough.

The term “specifically” in relation to the phospholipase A2 enzyme whichacts on NAPE at the sn2 position means that the enzyme will catalyseonly one particular reaction, e.g. the lysis (or hydrolysis) of NAPE atthe sn2 position to produce 1-NALPE. A phospholipase A2 enzyme whichspecifically lyses, e.g. hydrolyses, NAPE at the sn2 position would beone which in the “Assay for the Determination of phospholipase activityand position specificity on NAPE” taught herein has at least 80% morerelative PLA2 activity than PLA1 activity. In one embodiment thephospholipase A2 enzyme which acts on NAPE at the sn2 position accordingto the present invention has one or more of the following enzymeactivities: phospholipase A2 activity (e.g. E.C. 3.1.1.4) or lipidacyltransferase activity (e.g. E.C. 2.3.1.43).

According to another embodiment the phospholipase A2 enzyme which actson NAPE at the sn2 position according to the present invention is onewhich is capable of converting NAPE into 1-NALPE under dough conditions.

According to another embodiment the phospholipase A2 enzyme which actson NAPE at the sn2 position according to the present invention is onewhich converts NAPE into 1-NALPE wherein the fatty acid moiety of theproduced NALPE contains 14-20 carbon atoms.

In one embodiment the phospholipase A2 enzyme which acts on NAPE at thesn2 position according to the present invention is one which convertsNAPE into 1-NALPE wherein the fatty acid moiety of the produced NALPE issaturated and contains 14-20 carbon atoms.

In a further embodiment the phospholipase A2 enzyme which acts on NAPEat the sn2 position according to the present invention is one whichconverts NAPE into 1-NALPE wherein the fatty acid moiety of the producedNALPE is saturated and contains 16 carbon atoms (C16:0). A phospholipaseA2 enzyme which converts NAPE into 1-NALPE wherein the fatty acid moietyof the produced NALPE is saturated and contains 16 carbon atoms can bedetermined using the “Assay for the Determination of phospholipaseactivity and position specificity on NAPE” taught herein and/or using“HPLC/MS method for analysis of phospholipids extracted from dough”taught herein.

In one embodiment use of the enzyme combination in accordance with thepresent invention results in the amount of C16:0 NALPE in the doughbeing increased by a factor of at least 1.5 compared with a doughwithout enzyme addition. For example the amount of C16:0 NALPE In thedough may be increased by a factor of at least 2.0, preferably at least3.0.

In one embodiment use of the enzyme combination in accordance with thepresent invention results in the amount of C16:0 NALPE in the doughbeing increased by a factor of between about 1.5 and about 4.0 comparedwith a dough without enzyme addition.

Dough conditions are well known to one skilled in the art. These mayinclude the conditions during the mixing of dough components or restingand storage of dough. Suitably dough conditions include dough mixing,dough resting, dough scaling and moulding, and dough fermentation.

According to another aspect of the present invention the claimedphospholipase A2 enzyme which acts on NAPE at the sn2 position isincapable or substantially incapable of acting on N-acyllysophosphatidylethanolamine (NALPE).

The term “substantially incapable of acting on N-acyllysophosphatidylethanolamine” as used herein means that the enzyme whichin the same dosage tested in both the “Assay for the Determination ofphospholipase activity and position specificity on NAPE” and in the“Assay for the Determination Lysophospholipase activity on N-acyllysophosphatidylethanolamine (NALPE)” has less than 20% activity onNALPE compared to activity on NAPE. More preferably an enzyme which issubstantially incapable of acting on N-acyl lysophosphatidylethanolaminehas less than 10% activity on NALPE compared with activity on NAPE, moresuitably less than 5% activity on NALPE, even more preferably less than1% NALPE activity. The determination of fatty acid moiety saturation andlength can be performed by methods known in the art. As a non-limitingexample gas chromatography (GC) or liquid chromatography-massspectrometry (HPLC/MS) as taught herein.

Assay for the Determination Lysophospholipase Activity on N-acyllysophosphatidylethanolamine (NALPE):

Substrate: 0.6% 18:1 NALPE(N-linoleoyl-(1-oleoyl-glycero-3-phosphoethanolamine) (obtained fromAvanti on request or produced according to “Synthesis of N-acyllysophosphatidylethanolamine (NALPE)”), 0.4% TRITON™-X 100 (Sigma,X-100), and 5 mM CaCl₂) were dissolved in 0.05 M HEPES buffer pH 7.0.For pancreatic enzyme 0.003 M Deoxy-cholate was also added.

Assay Procedure:

2 mL substrate was incubated at 30° C. and added 0.1 mL enzyme solution(approx. 5 TIPU/mL or an enzyme amount corresponding to 2-5% substrateconsumed after 10 minutes reaction) in 0.05 M HEPES buffer and incubatedwith magnetic stirring for 10 minutes. 40 μL 4 M HCl was added to stopthe reaction and to protonate the free fatty acids. 1 mL 99% ethanol wasadded and mixed on a Vortex mixer. 5 mL MTBE (methyl tert-butyl ether)containing 0.5 mg C17:0 fatty acid (margaric acid) was added. The samplewas mixed again on a Vortex mixer for 5 sec. and extracted for 30 min ona Rotamix at 25 rpm. The sample was centrifuged at 1520 g for 10 min.One 500 mg amine (NH2)—Bond Elut SPE column (Agilent) was placed on aBond Elut Vacuum System. The column was conditioned with 8 mLPetroleum-ether. The MTBE phase from the extraction was applied onto thecolumn and eluted with:

1. fraction 8 mL Solvent A: MTBE:2-propanol, 2:12. fraction 8 mL Solvent B: Acetone:Formic acid, 100:2

The solvents were eluted with approx. 0.25 mL/min.

The collected fatty acid fraction (fraction 2) was evaporated to drynessand fatty acid content was analyzed by GLC.

Based on the internal standard C17:0 fatty acid, the amount of C18:1fatty acid is determined. Enzyme activity on NALPE is calculated as pmolfatty acid produced per minutes under assay conditions

${{Enzyme}\mspace{14mu} {activity}} = \frac{2 \times A \times 1000000 \times D}{100 \times {MV} \times 10 \times 0.1}$

Where

A=% C18:1 fatty acids2=mL substrate1000000=mol conversion to μmolD=Enzyme dilution factorMV=molecular weight of C18:1 fatty acid10=minutes reaction time0.1=mL enzyme added to assay

Synthesis of N-acyl lysophosphatidylethanolamine (NALPE)

1.5 gram 1-Oleoyl-2-hydroxy-sn-glycero-3-phosphoethanolamine (18:1 LysoPE from Avanti) was dissolved in 50 mL Chloroform, and 550 μLtriethanolamine was added and covered under nitrogen. The solution wascooled on an ice bath and 1.9 g Linoleic anhydride was added drop wiseduring stirring. The solution was reacted at 22° C. for 20 hours coveredunder nitrogen. The crude reaction product was concentrated byevaporation of chloroform under vacuum and purified by columnchromatography. The reaction productN-linoleoyl-1-oleoyl-2-hydroxy-sn-glycero-3-phosphoethanolamide (NALPE)was isolated and the structure confirmed by NMR and HPLC/MS.

In one embodiment the phospholipase A2 enzyme which acts on NAPE at thesn2 position according to the present invention may be MAXAPAL®,LYSOMAX® Oil, Pancreatic PLA2, Lipomod 699L from Biocatalysts.

The enzyme that acts on a polar lipid at the sn1 position according tothe present invention is one which acts on a polar lipid at the sn1position as determined using one or both of the following assays: “Assayfor determining an enzyme that acts on a polar lipid (a phospholipase)at the sn1 position” and/or “Assay for determining an enzyme that actson a polar lipid (a galactolipid; MGDG) at the sn1 position”.

Assay for Determining an Enzyme that Acts on a Polar Lipid (aPhospholipase) at the sn1 Position:

Phospholipase A1 activity (PLA1) was measured using PED-A1(N-((6-(2,4-DNP)Amino)Hexanoyl)-1-(BODIPY® FLC5)-2-Hexyl-Sn-Glycero-3-hosphoethanolamine (A10070 from ThermoFisherScientific) as a substrate.

The substrate is specific for PLA1 and is a dye labeledglycerophosphoethanolamine with BODIPY® FL dye-labeled acyl chain at thesn1 position, and dinitrophenyl quencher-modified head group. Quenchingefficiency is decreased by cleavage of the BODIPY® FL pentanoic acidsubstituent at the sn1 position and with an enzyme resistant etherlinkage in the sn2 position. The result is a PLA1 dependent increase influorescence emission detected at 515 nm.

Procedure:

A “lipid mix” was prepared by mixing 30 μL 10 mMdioleoylphosphatidylcholine in ethanol, 30 μL 10 mMDioleylphosphatidylglycerol in ethanol and 30 μL 2 mM PED-A1 in DMSO.

Add 5 mL buffer 50 mM Tris HCl, 0.14 mM NaCl and 2 mM CaCl₂), pH 7.4 toa 20 mL beaker. Agitate with a magnetic stirrer to form a vortex. Slowlyover 1 minute add 50 μL lipid mix into the side of the vortex with a 100μL-pipette fitted with a narrow orifice gel-loading tip to form thesubstrate liposome mix.

To a micro titer plate well add 50 μL enzyme sample (or standard orcontrol) and 50 μL substrate liposome mix. Incubate at room temperaturefor 30 minutes, protected from light. Measure the fluorescence using amicro titer plate reader with excitation at 470 nm and emission at 515nm.

A calibration curve is constructed based on a number of standard PLA1solutions of different enzyme concentration from 0 to 10 U/mL. Theenzyme standard is a PLA1 (L3295 from Sigma) of known activity. Based onthe fluorescence measurement of standard solutions, a calibration curveof fluorescence intensity as a function of enzyme concentration U/mL wasconstructed. Based on the standard curve the activity of the unknownsample was measured (U/mL).

Assay for Determining an Enzyme that Acts on a Polar Lipid (aGalactolipid; MGDG) at the sn1 Position

Substrate: 0.6% 1-linoleyl-2-oleyl-3-O-(-D-galactopyranosyl)-sn glycerol(C18:2, C18:1 MGDG) 0.4% TRITON™-X 100 (Sigma, X-100), and 5 mM CaCl₂were dissolved in 0.05 M HEPES buffer pH 7. For pancreatic enzyme 0.003M Deoxy-cholate was also added.

Assay Procedure:

2 mL substrate was incubated at 30° C. and added 0.1 mL enzyme solution(approx. 2-5 TIPU/mL or enzyme corresponding to approx. 5% substrateconsumed by 10 min reaction) in 0.05 M HEPES buffer and incubated withmagnetic stirring for 10 minutes at 30° C. 40 μL 4 M HCl is added tostop the reaction and to protonate the free fatty acids. 1 mL 99%ethanol is added and mixed on a Vortex mixer. 5 mL of MTBE (Methyltert-butyl ether) containing 0.5 mg C17:0 fatty acid was added. Thesample was mixed again on a Wortex mixer for 5 sec. and extracted for 30min on a Rotamix at 25 rpm. The sample was centrifuged at 1520 g for 10min. One 500 mg amine (NH2)—Bond Elut SPE column (Agilent) is placed ona Bond Elut Vacuum System. The column is conditioned with 8 mLPetroleum-ether. The MTBE phase from the extraction is applied onto thecolumn and eluted with:

1. fraction 8 mL Solvent A: MTBE:2-propanol, 2:12. fraction 8 mL Solvent B: Acetone:Formic acid, 100:2

The solvents were eluted with approx. 0.25 mL/min.

The collected fatty acid fraction (fract. 2) is evaporated to drynessand fatty acids are analyzed by GLC. Based on the internal standardC17:0 fatty acid the amount of C18:2 and C18:1 fatty acid is determined.

Enzyme activity is calculated as pmol fatty acid produced per minutesunder assay conditions

${{Enzyme}\mspace{14mu} {activity}} = \frac{2 \times A \times 1000000 \times D}{100 \times {MV} \times 10 \times 0.1}$

Where

A=% C18:2 fatty acid+% C18:1 fatty acids2=mL substrate1000000=mol conversion to μmolD=Enzyme dilution factorMV=average molecular weight of C18:2 and C18:1 fatty acids produced10=minutes reaction time0.1=mL enzyme added to assay

The enzyme specificity is calculated as

${{Relative}\mspace{14mu} {sn}\; 1\mspace{14mu} {activity}} = \frac{\% \mspace{14mu} C\; 18\text{:}2 \times 100}{{\% \mspace{14mu} C\; 18\text{:}2} + {\% \mspace{14mu} C\; 18\text{:}1}}$${{Relative}\mspace{14mu} {sn}\; 2\mspace{14mu} {activity}} = \frac{\% \mspace{14mu} C\; 18\text{:}1 \times 100}{{\% \mspace{14mu} C\; 18\text{:}2} + {\% \mspace{14mu} C\; 18\text{:}1}}$

Synthesis of 1-linoleyl-2-oleyl-3-O-(-D-galactopyranosyl)-sn glycerol(C18:2, C18:1 MGDG)

1-linoleyl-2-oleyl-3-O-(-D-galactopyranosyl)-sn glycerol (C18:2, C18:1MGDG)1-monolinoleyl-2-hydroxy-3-O-(-D-2′,3′,4′,6′-tetra-O-acetylgalactopyranosyl)-sn-glycerolwas synthetized according to Selmair and Koehler (J. Agric. Food Chem.(2008) 56:6691-6700)1-monolinoleyl-2-hydroxy-3-O-(_-D-2′,3′,4′,6′-tetra-O-acetylgalactopyranosyl)-sn-glycerolwas isolated and purified by column chromatography to more than 99%purity.

Acylation of the sn2 position of1-monolinoleyl-2-hydroxy-3-O-(-D-2′,3′,4′,6′-tetra-O-acetylgalactopyranosyl)-sn-glycerolwas conducted according to the method of Gaffney and Reese (J. Chem.Soc., Perkin Trans. (2001) 1:192-205.) using oleic acid as acyl donor.The deacylation of1-linoleyl-2-oleyl-3-O-(-D-2′,3′,4′,6′-tetra-O-acetylgalactopyranosyl)-sn-glycerolwas conducted with hydrazine in methanol followed by purification bycolumn chromatography, and the structure was confirmed by massspectrometry and NMR analysis. In one embodiment, the enzyme that actson a polar lipid at the sn1 position according to the present inventionis one which in the assay entitled “Assay for determining an enzyme thatacts on a polar lipid (a phospholipase) at the sn1 position” has atleast 20% more relative sn1 activity than relative sn2 activity. In oneembodiment, the enzyme that acts on a polar lipid at the sn1 positionaccording to the present invention is one which in the assay entitled“Assay for determining an enzyme that acts on a polar lipid (aphospholipase) at the sn1 position” has at least 50% more relative sn1activity than relative sn2 activity.

In one embodiment, the enzyme that acts on a polar lipid at the sn1position according to the present invention is one which in the assayentitled “Assay for determining an enzyme that acts on a polar lipid (aMGDG) as the sn1 position” has at least 20% more relative sn1 activitythan relative sn2 activity. In one embodiment, the enzyme that acts on apolar lipid at the sn1 position according to the present invention isone which in the assay entitled “Assay for determining an enzyme thatacts on a polar lipid (a MGDG) at the sn1 position” has at least 50%more relative sn1 activity than relative sn2 activity

In one embodiment the enzyme that acts on a polar lipid at the sn1position according to the present invention is one which in a dough canhydrolyse at least 10% of the DGDG using HPTLC analysis of dough lipids.

In one embodiment of the present invention the enzyme that acts on apolar lipid at the sn1 position is an enzyme having phospholipaseactivity, galactolipase activity, or a combination thereof.

The term “polar lipid” means a polar lipid found in flour (preferablywheat flour). Polar lipids found in wheat flour are defined by Pomeranz,Y. (supra; see FIG. 1). In one embodiment the term “polar lipid” meansone or more of the group consisting of: a phospholipid, a galactolipid,or a combination thereof. The phospholipid may be one or more ofphosphatidyl choline, N-acyl phosphatidyl ethanolamines, phosphatidylethanolamines, phosphatidyl serines or phosphatidyl inositol. In oneembodiment preferably the phospholipid may be phosphatidyl choline. Thegalactolipid may be one or more of digalactosyl diglyceride, ceramidediglycerides, 6-o-acetylsteryl glucosides or ceramide diglucosides. Inone embodiment preferably the galactolipid may be digalactosyldiglyceride. In one embodiment the enzyme that acts on a polar lipid atthe sn1 position is a phospholipase A1, e.g. has phospholipase A1activity and may be classified as E.C. 3.1.1.32.

The enzyme that acts on a polar lipid at the sn1 position may act on agalactolipid (e.g. digalactosyldiglyceride (DGDG) ormonogalactosyldiglyceride (MGDG). This may be in addition to itsphospholipase A1 activity.

Thus in one embodiment the enzyme that acts on a polar lipid at the sn1position is a galactolipase, e.g. and may be classified as E.C.3.1.1.26.

In a further embodiment the enzyme that acts on a polar lipid at the sn1position acts on DGDG at the sn1 position.

The term “acts on” in relation to the enzyme that acts on a polar lipidat the sn1 position as used herein means that the enzyme removes thefatty acid from the sn1 position of a polar lipid (e.g. by hydrolysis)e.g. thus releasing free fatty acid.

The term “preferentially” in relation to the enzyme that acts on a polarlipid at the sn1 position means that the enzyme prefers to catalyse thehydrolysis of a polar lipid at the sn1 position, e.g. compared withcatalysing the lysis of the polar lipid at the sn2 position. An enzymewhich acts on a polar lipid at the sn1 position can be determined usingthe assay(s): “Assay for determining an enzyme that acts on a polarlipid (a phospholipase) at the sn1 position” and/or “Assay for theDetermination of phospholipase activity and sn1 and sn2 positionspecificity on PC (phosphatidylcholine)” and/or “Assay for determiningan enzyme that acts on a polar lipid (a galactolipid; MGDG) at the sn1position”.

Assay for the Determination of Phospholipase Activity and sn1 and sn2Position Specificity on PC (Phosphatidylcholine)

Substrate: 0.6% 16:0-18:1 PC,1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (Avanti Polar LipidsInc., Alabaster, Ala.; cat. 850457)

0.4% TRITON™-X 100 (Sigma, X-100), and 5 mM CaCl₂ were dissolved in 0.05M HEPES buffer pH 7.

For pancreatic enzyme 0.003 M Deoxycholate was also added.

Assay Procedure:

2 mL substrate was incubated at 30° C. and added 0.1 mL enzyme solution(approx. 2-5 TIPU/mL or an enzyme amount corresponding to 2-5% substrateconsumed after 10 minutes reaction) in 0.05 M HEPES buffer and incubatedwith magnetic stirring for 10 minutes at 30° C. 40 μL 4 M HCl is addedto stop the reaction and to protonate the free fatty acids. 1 mL 99%ethanol is added and mixed on a Vortex mixer. 5 mL MTBE (methyltert-butyl ether) containing 0.5 mg C17:0 fatty acid (margaric acid) wasadded. The sample was mixed again on a Vortex mixer for 5 sec. andextracted for 30 minutes on a Rotamix at 25 rpm. The sample wascentrifuged at 1520 g for 10 min.

One 500 mg amine (NH₂)—Bond Elut SPE column (Agilent) is placed on aBond Elut Vacuum System. The column is conditioned with 8 mLPetroleum-ether. The MTBE phase from the extraction is applied onto thecolumn and eluted with:

1. fraction 8 mL Solvent A: MTBE:2-propanol, 2:12. fraction 8 mL Solvent B: Acetone:Formic acid, 100:2

The solvents were eluted with approx. 0.25 mL/min.

The collected fatty acid fraction (fract. 2) is evaporated to drynessand fatty acids are analyzed by GLC. Based on the internal standardC17:0 fatty acid the amount of C16:0 and C18:1 fatty acid is determined.

Enzyme activity is calculated as pmol fatty acid produced per minutesunder assay conditions

${{Enzyme}\mspace{14mu} {activity}} = \frac{2 \times A \times 1000000 \times D}{100 \times {MV} \times 10 \times 0.1}$

Where

A=% C16:0 fatty acid+% C18:1 fatty acids2=mL substrate1000000=mol conversion to μmolD=Enzyme dilution factorMV=average molecular weight of C16:0 and C18:1 fatty acids produced10=minutes reaction time0.1=mL enzyme added to assay

The enzyme specificity is calculated as

${{Relative}\mspace{14mu} {PLA}\; 1\mspace{14mu} {activity}} = \frac{\% \mspace{14mu} C\; 16\text{:}0 \times 100}{{\% \mspace{14mu} C\; 16\text{:}0} + {\% \mspace{14mu} C\; 18\text{:}1}}$${{Relative}\mspace{14mu} {PLA}\; 2\mspace{14mu} {activity}} = \frac{\% \mspace{14mu} C\; 18\text{:}1 \times 100}{{\% \mspace{14mu} C\; 16\text{:}0} + {\% \mspace{14mu} C\; 18\text{:}1}}$

The term “preferentially” in relation to the enzyme that acts on a polarlipid at the sn1 position means that the enzyme prefers to catalyse thehydrolysis of a polar lipid at the sn1 position, e.g. compared withcatalysing the lysis of the polar lipid at the sn2 position. An enzymewhich acts on a polar lipid at the sn1 position can be determined usingthe assay(s): “Assay for determining an enzyme that acts on a polarlipid (a phospholipase) at the sn1 position” and/or “Assay for theDetermination of phospholipase activity and sn1 and sn2 positionspecificity on PC (phosphatidylcholine)” and/or “Assay for determiningan enzyme that acts on a polar lipid (a galactolipid; MGDG) at the sn1position”.

An enzyme that preferentially acts on polar lipids at the sn1 positionmeans that the relative PLA1/sn1 activity when determined using the“Assay for the Determination of phospholipase activity and sn1 and sn2position specificity on PC (phosphatidylcholine)” and/or “Assay fordetermining an enzyme that acts on a polar lipid (a galactolipid; MGDG)at the sn1 position” would be at least 60%.

In one embodiment an enzyme that preferentially acts on polar lipids atthe sn1 position means that the relative PLA1/sn1 activity whendetermined using the “Assay for the Determination of phospholipaseactivity and sn1 and sn2 position specificity on PC(phosphatidylcholine)” and/or “Assay for determining an enzyme that actson a polar lipid (a galactolipid; MGDG) at the sn1 position” would be atleast 70%.

The term “specifically” in relation to the enzyme that acts on a polarlipid at the sn1 position means that the enzyme will catalyse only thehydrolysis of a polar lipid at the sn1 position. An enzyme thatspecifically acts on polar lipids at the sn1 position means that theenzyme has at least 60% (suitably at least 70%) relative PLA1/sn1activity when determined using the “Assay for the Determination ofphospholipase activity and sn1 and sn2 position specificity on PC(phosphatidylcholine)” and/or “Assay for determining an enzyme that actson a polar lipid (a galactolipid; MGDG) at the sn1 position”.

According to one embodiment the enzyme that acts on a polar lipid at thesn1 position may include the enzyme as taught in WO02/03805 (which isincorporated herein by reference). In one embodiment the enzyme thatacts on a polar lipid at the sn1 position includes POWERBAKE® 4080,POWERBAKE® 4090, PANAMORE®, LIPOPAN F™, and LIPOPAN EXTRA™.

In one embodiment the enzyme that acts on a polar lipid at the sn1position may be a phospholipase A1 from Fusarium oxysporum (e.g. LIPOPANF™). In one embodiment the phospholipase A1 from Fusarium oxysporum maybe the enzyme taught in WO98/26057—which is incorporated herein byreference.

In one embodiment the enzyme that acts on a polar lipid at the sn1position according to the present invention is one which has at least60% sequence identity, more preferably at least 70%, at least 80%, atleast 90%, at least 95% or 100% identity to SEQ ID NO: 1.

Preferably the enzyme that acts on polar lipid at the sn1 position haslow activity on NAPE. One advantage of the present invention is the useof a combination of a phospholipase A2 enzyme which acts on N-acylphosphatidyl ethanolamine (NAPE) at the sn2 position and an enzyme thatacts on a polar lipid at the sn1 position.

The fatty acid composition of phospholipids and galactolipids at the sn1and sn2 positions differs significantly, both in fatty acid length andsaturation levels.

It has surprisingly been found that by combining enzymes that act eitherat the sn1 position or the sn2 position a beneficial combination ofpolar lipids (e.g. lysophospholipids and lysogalactolipids (e.g. MGMG orDGMG)) can be obtained which provides significant benefits to the doughand products obtained from that dough, e.g. by cooking such as baking,steaming, boiling or frying.

Even in NAPE the fatty acids present at the sn1 or sn2 positions arequite different, with generally speaking more unsaturated fatty acidsfound in sn2 position. A phospholipase A1 may hydrolyse NAPE at the sn-1position to produce 2-NALPE, e.g. with the fatty acid in the sn-2position (see Structural Analysis of Wheat Flour Glycerolipids. Lipids,Vol. 6, No. 10 p. 768-776). Therefore, the invention relates to theimpact of lysing (e.g. hydrolysing) NAPE at the sn2 position incombination with modifying a polar lipid (e.g. further polar lipid) withan enzyme that acts at the sn1 position.

We are the first to show the importance of selectively lysing (e.g.hydrolysing) NAPE and a further polar lipid.

In accordance with the present invention the phospholipase A2 enzyme andthe enzyme that acts on polar lipids are admixed to the dough componentsin effective amounts that result in an increase of the specific volumeof the baked product that is at least 10%, relative to a baked productmade under identical conditions except for the addition of the claimedenzymes.

In accordance with the present invention a phospholipase A2 enzyme whichacts on N-acyl phosphatidyl ethanolamine at the sn2 position and anenzyme that acts on a polar lipid at the sn1 position are admixed to thedough components in effective amounts that result in an increasedsoftness of the baked product that is at least 5%, preferably at least10%, more preferably at least 20%, most preferably at least 30% relativeto a baked product made under identical conditions except for theaddition of the claimed enzymes.

The terms “improved softness” and “increased softness” as used hereinare considered synonymous and may refer to a reduction in force perspecific volume in a baked product. Suitably a food enzyme compositionis considered to increase monogalactosylmonoglyceride content in a doughor baked product when the lipid components are extracted from the doughor baked product (e.g. and subject to gas chromatography (GC) or liquidchromatography-mass spectrometry (HPLC/MS) analysis) or HPTLC analysis,showing more than about 0.005% w/w increase inmonogalactosylmonoglyceride base on dry dough weight, suitably more that0.01% w/w (momogalactosylmonoglyceride based on dry dough weight),suitably more than 0.025% w/w increase, suitably more than 0.05% w/wincrease, suitably more than 0.075% w/w increase inmonogalactosylmonoglyceride content based on dry dough weight incomparison to an identical dough or baked product where the enzyme hasnot been added.

Suitably a food enzyme composition is considered to increasemonogalactosylmonoglyceride content in a dough or baked product when thelipid components are extracted from the dough or baked product (e.g. andsubject to gas chromatography (GC) or liquid chromatography-massspectrometry (HPLC/MS) analysis or HPTLC analysis), showing betweenabout 0.005 and 0.1% w/w increase (based on dough dry dough) inmonogalactosylmonoglyceride content in comparison to an identical doughor baked product where the enzyme has not been added. According to thepresent invention a food enzyme composition is considered to decreasedigalactosyldiglyceride content in a dough or baked product when thelipid components are extracted from the dough or baked product (e.g. andsubject to gas chromatography (GC) or liquid chromatography-massspectrometry (HPLC/MS) analysis or HPTLC analysis), showing a reductionof at least 5%, preferably at least 10%, more preferably at least 20%,more preferably at least 30%, suitably at least 40% indigalactosyldiglyceride content in comparison to an identical dough orbaked product where the food enzyme composition has not been admixed.According to the present invention a food enzyme composition isconsidered to decrease digalactosyldiglyceride content in a dough orbaked product. It is analyzed when the lipid components are extractedfrom the fully proofed dough or baked product (e.g. and subject to gaschromatography (GC) or liquid chromatography-mass spectrometry (HPLC/MS)analysis or HPTLC analysis), showing a reduction of between about 5% and50% in relative digalactosyldiglyceride content (e.g. about 0.01 to 0.1%w/w DGDG based on dry dough) in comparison to an identical dough orbaked product where the food enzyme composition has not been admixed.

In one embodiment the phospholipase A2 enzyme of the present inventionis present at a concentration of between 100-7500 ePLU/kg flour. In oneembodiment the phospholipase A2 enzyme is dosed at 150-2000 ePLU/kgflour.

In one embodiment of the enzyme that acts on a polar lipid at the sn1position of the present invention is present at a concentration ofbetween 50-2000 TIPU/kg flour. In one embodiment the enzyme that acts ona polar lipid at the sn1 position of the present invention is dosed at200-800 TIPU/kg flour.

ePLU Assay:

The phospholipase A2 enzyme activity (ePLU) may be determined using thefollowing assay using egg yolk as substrate.

The assay is conducted according to Food Chemical Codex (FCC, 8ed.,Appendix 5 p. 1328)

Substrate:

To 44 g egg yolk (1 beaker with 2 egg yolk) was added 200 mL water andhomogenized with an Ultra Turrax mixer. 10 mL 0.3 M Calcium chloride wasadded. 10 mL substrate was transferred to titration glass and 10 mLwater and 5 mL 0.016 M Sodium Deoxycholate was added. The substrate wasincubated at 40° C. and pH was adjusted with 0.05 M NaOH to pH 8 usingpH stat titrator. 0.1 mL enzyme was added and titration data wascollected for 5 min. The titrant was 0.05 M NaOH. The slope for titrantconsumption as a function of time (70 sec to 170 sec) was used tocalculate the activity (ePLU) as μmol fatty acids released per minutesunder assay conditions.

TIPU Assay:

Phospholipase activity (TIPU) may be determined using the followingassay:

Substrate: 0.6% L-α Phosphatidylcholine 95% Plant (Avanti, cat.#441601), 0.4% TRITON™-X 100 (Sigma X-100), and 5 mM CaCl₂) weredissolved in 0.05 M HEPES buffer pH 7.

Assay Procedure:

Samples, calibration sample, and control sample were diluted in 10 mMHEPES pH 7.0 containing 0.1% TRITON™ X-100. Analysis was carried outusing a Konelab Autoanalyzer (Thermo, Finland). The assay was run at 30°C. 34 μL substrate was thermostatted for 180 seconds at 30° C., before 4μL of enzyme sample was added. Enzymation lasted 600 sec. The amount offree fatty acid liberated during enzymation was measured using the NEFAkit obtained from WakoChemicals GmbH, Germany).

This assay kit is composed of two reagents

NEFA-HR(1):

50 mM Phosphate buffer pH 7.0 containing

0.53 U/mL Acyl-CoA Synthase (ACS)

0.31 mM coenzyme A (CoA)4.3 mM adenosine 5-triphosphate disodium salt (ATP)1.5 mM 4-amino-antipyrine (4-AA)2.6 U/mL Ascorbate oxidase (AOD)0.062% Sodium azide

NEFA-HR(2): 2.4 mM 3-Methyl-N-Ethyl-N-(E-Hydroxyethyl)-Aniline (MEHA)

12 U/mL Acyl-CoA oxidase (ACOD)

14 U/mL Peroxidase (POD)

After enzymation 113 μL NEFA-HR(1) was added and the mixture wasincubated for 300 sec. Afterwards 56 μL NEFA-HR(2) was added and themixture was incubated for 300 sec. OD 520 nm was then measured. Enzymeactivity (μmol FFA/min·mL) was calculated based on a calibration curvemade form oleic acid. Enzyme activity TIPU pH 7 was calculated asmicromole fatty acid produced per minute under assay conditions.

A flour dough may not contain sufficient amounts of all of the lipidsubstrates for the composition of the invention. It is therefore withinthe scope of the invention to supplement the dough with at least one ofa galactolipid, a phospholipid or a combination thereof to providesufficient substrates for the enzyme(s). It will be appreciated that theexpression “sufficient substrate” implies that none of the lipidsubstrates is limiting for obtaining a dough improving or baked productimproving effect as described above.

The supplementary lipid substrate for the enzyme of the invention may bea polar lipid. In this connection, a particularly useful lipid is an oilor a fat derived from cereals such as oat oil. Oat oil typicallycontains, in addition to triglycerides, 5-25% phospholipids and 5-12%glycolipids. Oat oil can be fractionated to yield fractions having ahigh content of polar lipids.

Thus, it is contemplated that one or more phospholipids can be added tothe dough. In this connection, useful phospholipids includephosphatidylethanolamine (PE), phosphatidylinositol (PI),phosphatidylglycerol (PG), and phosphatidylcholine (PC).

In one embodiment the composition of the present invention furthercomprises lecithin.

In a further embodiment the composition for use according to the presentinvention further comprises lecithin.

In another embodiment the method of the present invention furthercomprises admixing lecithin.

In one embodiment the lecithin of the present invention is soya-derivedlecithin.

In another embodiment the lecithin of the present invention has beenenzymatically modified. Suitably the lecithin of the present inventionhas been enzymatically modified by an enzyme with phospholipase A2activity.

Preferably the lecithin of the present invention has been modified by aphospholipase A2 that is capable of acting at the sn2 position ofN-acetyl phosphatidylethanolamine.

The present invention yet further provides the use of a phospholipase A2enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2position and an enzyme that acts on a polar lipid at the sn1 position inthe manufacture of a dough or a baked product for improving the specificvolume of a baked product; dough characteristics (such as doughdevelopment; dough extensibility); improving crust crispiness of a bakedproduct; improving the crumb structure (such as improving crumb poresize of a baked product or improving crumb pore homogeneity of a bakedproduct); improving softness (such as improving softness of a bakedproduct); improving the oven spring of a baked product; increasingN-acyl lysophosphatidyl ethanolamine in the dough and/or baked product(preferably increasing N-acyl lysophosphatidyl ethanolamine with a fattyacid moiety containing 14-20 carbon atoms, preferably increasing N-acyllysophosphatidyl ethanolamine with a saturated fatty acid moietycontaining 14-20 carbon atoms); increasing a lyso-phospholipid in thedough and/or baked product; increasing a digalactosylmonoglycerideand/or monogalactosylmonoglyceride in the dough and/or baked product;increasing N-acyl lysophosphatidyl ethanolamine together with increasinga lyso-phospholipid and/or a digalactosylmonoglyceride and/ormonogalactosylmonoglyceride in the dough and/or baked product.

The present invention may further advantageously provide a method forobtaining a baked product having improved quality characteristics (suchas improved specific volume, improved crust crispiness of a bakedproduct; improved crumb structure (such as improved crumb pore size of abaked product or improved crumb pore homogeneity of a baked product);improved softness (such as improved softness of a baked product);improved capping of a baked product; improved oven spring of a bakedproduct).

Accordingly, in one embodiment the method of the present inventioncomprises as a further step that the dough is baked to obtain a bakedproduct. One particularly desired property of baked bread products is ahigh specific volume as defined in the examples. Accordingly, theaddition of the enzymes of the invention preferably results in anincrease of the specific volume of the baked product that is at least10%, relative to a baked product made under identical conditions exceptthat the enzyme is not added. More preferably, the increase of thespecific volume is at least 20% such as at least 30%, e.g. at least 40%.

It is known in the art that enzymes other than lipases may contribute toimproved dough properties and quality of baked products. It is withinthe scope of the invention that, in addition to the composition of theinvention, at least one further enzyme may be added. Such furtherenzymes include a lipase, starch degrading enzyme (e.g. an amylase or anamyloglucosidase), a hemicellulase (e.g. xylanase), a cellulase, anoxidoreductase (e.g. a glucose oxidase, such as hexose oxidase), a lipidacyltransferase, a debranching enzyme (e.g. a pullulanase), a lactaseand a protease.

According to another embodiment the claimed method comprises a furtherstep wherein a further enzyme is admixed to the dough components.

Specific Volume

Specific volume in baked products can be defined as the volume of theproduct divided by its weight. (g/mL or g/ccm)

The present invention relates to improving the specific volume of abaked product.

Dough Characteristics

The present invention may relate to improving dough characteristic, suchas dough development; dough extensibility. The present invention doesnot negatively impact dough stickiness.

These may be measured in dough as follows:

Evaluation Dough Evaluation method Lowest score = 1 Highest score = 10Dough Extend dough with Dough cannot be Dough can be stretcheddevelopment after fingers stretched without obtaining papery thin mixingbreaking dough without breakage Stickiness after Cut a big slit in allDry surface. The The dough sticks to your mixing dough, open the doughslips your fingers dough, touch the cut fingers dough surface withfingers Extensibility after Extend dough with Dough cannot be Dough canbe stretched resting fingers stretched without obtaining papery thinbreaking dough without breakage Stickiness after Cut a big slit in allDry surface. The The dough sticks to your resting dough, open the doughslips your fingers dough, touch the cut fingers dough surface withfingers

Crust Crispiness

The present invention may relate to improving crust crispiness of abaked product.

This may be measured in baked products, e.g. bread or bread rolls asfollows:

Evaluation Evaluation method Lowest score = 1 Highest score = 10Crispiness Fracture crust using Leathery crust Crisp crust of crustseveral fingers

Crumb Structure

The present invention may relate to improving the crumb structure (suchas improving crumb pore size of a baked product or improving crumb porehomogeneity of a baked product). These may be measured in bakedproducts, e.g. bread or bread rolls as follows:

Evaluation Evaluation method Lowest score = 1 Highest score = 10 Crumbpore size Visual evaluation of Open crumb, big gas Fine crumb, small gassliced bread, bubbles bubbles size of gas bubbles in crumb Crumb poreVisual evaluation of Big variation in sizes Constant gas bubble sizehomogeneity sliced bread, of gas bubbles homogeneity of gas bubbles

Softness

The present invention may relate to improving softness (such asimproving softness of a baked product).

Softness may also be measured by any method known in the art.

This may be measured in baked products, e.g. bread or bread rolls asfollows:

Evaluation Evaluation method Softness Force per specific volume requiredto compress the complete baked product until certain deformation. Datashown in force/specific volume. A decreased force indicates softerbread.

In one embodiment the softness (or hardness) of bread slices wasdetermined from a texture profile analysis (TPA) using a Textureanalyser TAXTplus from Stable Microsystems. By way of example a 35 mmmetal probe may be used to measure softness on days 1 (D1) and 3 (D3).

Capping

The present invention does not negatively affect capping of a bakedproduct;

One common baking characteristic, known as “capping”, is commonly seenand is particularly undesirable. Capping occurs when the top has set(i.e., hardened), and then this top is pushed up, allowing batter fromthe interior of the baked product, e.g. muffin or roll, to ooze out tothe side. The result is an undesirable baked product, e.g. muffin orroll.

Capping was subjectively evaluated by examining the baked product andthe amount of capping observed was assigned a qualitative number.

This may be measured in baked products as follows:

Highest Evaluation Evaluation method Lowest score = 1 score = 10Capping/ Visual evaluation of A very large hole No separation Hole undervertical cut surface directly under the between crust the crust crust.and crumb.

Oven Spring

The present invention may relate to improving the oven spring of a bakedproduct;

The term “oven spring” as used herein means the rapid increase in volume(rising) of baked products, e.g. bread when they are placed into a hotoven.

This may be measured in baked products as follows:

Lowest Evaluation Evaluation method score = 1 Highest score = 10 OvenVisual evaluation No energy High level of energy spring/Energy amount ofenergy in the product

Increasing or Improving

The terms increasing or improving as used herein means increasing orimproving compared with the same dough or product obtainable from saiddough (e.g. a baked product) but without addition of the enzymes inaccordance with the present invention.

Additional technical effects of the present invention include increasingN-acyl lysophosphatidyl ethanolamine in the dough and/or baked product(preferably increasing N-acyl lysophosphatidyl ethanolamine with a fattyacid moiety containing 14-20 carbon atoms, preferably increasing N-acyllysophosphatidyl ethanolamine with a saturated fatty acid moietycontaining 14-20 carbon atoms); increasing a lyso-phospholipid in thedough and/or baked product; increasing a digalactosylmonoglycerideand/or monogalactosylmonoglyceride in the dough and/or baked product.

In a preferred embodiment the present invention relates to increasingN-acyl lysophosphatidyl ethanolamine (NALPE) (preferably 1-NALPE)together with increasing a lyso-phospholipid and/or adigalactosylmonoglyceride and/or monogalactosylmonoglyceride in thedough and/or baked product.

Synergy/Synergistic Effect

For the first time the present inventors have shown the synergisticeffects provided by the combination of a phospholipase A2 enzyme whichis capable of acting on NAPE at the sn2 position and an enzyme that actson a polar lipid at the sn1 position in a foodstuff, e.g. a dough or abaked product.

The terms “synergy” or “synergistic effect” means an increase in theeffect (e.g. bread volume) which is more than the increase obtained fromeach enzyme when used individually or separately, in the same dosage.

Food or Foodstuff

The method, uses or compositions of the present invention may be used inthe preparation of a foodstuff. Here, the term “foodstuff” is used in abroad sense—and covers foodstuff for humans as well as foodstuffs foranimals (i.e. a feedstuffs). In a preferred aspect, the foodstuff is forhuman consumption.

In the present invention the term “dough component” means any one offlour (e.g. cereal flour, preferably wheat flour), water or yeast or anycomposition comprising one or more of flour, water and/or yeast.

Preferably the enzyme(s) of the present invention are admixed with adough component.

Preferably the enzyme(s) of the present invention are admixed with flouror with a composition comprising flour.

In one embodiment the foodstuff is a dough or a product produced fromthe dough, e.g. by cooking, such as by baking or steaming, boiling orfrying.

In one embodiment the baked product is obtainable (preferably obtained)from a dough.

In one embodiment the steamed product is obtainable (preferablyobtained) from a dough.

In one embodiment the boiled product is obtainable (preferably obtained)from a dough.

In one embodiment the fried product is obtainable (preferably obtained)from a dough.

In one embodiment the foodstuff is a baked product.

In one embodiment the foodstuff is a steamed product.

In one embodiment the foodstuff is a boiled product.

In one embodiment the foodstuff is a fried product.

The method, uses or compositions of the present invention can be used inthe preparation of a dough or a product produced from the dough, e.g. bycooking, such as by baking, steaming, boiling or frying.

Preferably the baked product is produced by baking a dough produced inaccordance with the present invention.

Preferably the boiled product is produced by boiling a dough produced inaccordance with the present invention.

Preferably the steamed product is produced by steaming a dough producedin accordance with the present invention.

Preferably the fried product is produced by frying a dough produced inaccordance with the present invention.

For certain aspects, preferably the foodstuff is a baked product, suchas bread (e.g. white, whole-meal or rye bread; typically in the form ofloaves or rolls, French baguette-type bread, pita bread, flatbreads,crisp bread or pizza bread), tortillas, pancakes, muffins, pie crusts,pastry, Danish pastry, cakes, biscuits, or cookies.

In one aspect the foodstuff is a steamed product, such as a steamedbread, dumplings.

In one aspect the foodstuff is a boiled product, such as noodles orpasta.

In one aspect the foodstuff is a fried product, such as a doughnut.

A “food enzyme composition” as defined herein may be any compositionsuitable for addition to a dough or suitable for admixing with a doughcomponent.

As a non-limiting example food products of the present invention includebaked products and dough products.

The term “dough” as used herein means a thick, malleable mixture offlour and liquid (e.g. water). The dough may include yeast or otherleavening agents. The dough may further comprise other dough componentssuch as a fat or a flavouring(s) or salt or sugar.

The dough according to the present invention may be made from one ormore of the flours selected from: wheat flour, maize flour, rice flour,rye flour, legume flour, almond flour or other cereal flours.

In one embodiment the dough is made from wheat flour.

The method and uses of the present invention may be part of any breadmaking process. The composition of the present invention may be used inany bread making process. By way of example the bread making process maybe one or more processes selected from the group consisting of:sponge-and-dough; straight; no-time and continuous bread making.

The “Sponge-and-Dough” Method

Without being bound by theory the sponge-and-dough mixing method mayconsist of two distinct stages, a sponge stage and a dough stage. In thefirst stage (sponge stage) a sponge is made and allowed to ferment for aperiod of time; and in the second stage (dough stage) the sponge isadded to the final dough ingredients creating a total formula. Otherterms for “sponge” include yeast starter or yeast pre-ferment. In Frenchbaking the sponge and dough method may be known as levain-levure.

In the first stage, the mixture, called the sponge, may contain aboutone-third to three-quarters of the flour, the yeast, yeast food (e.g.sugar), and malt, and enough water to make a stiff dough or a moreliquid brew. Shortening may be added at this stage, although it isusually added later, and one-third to three-quarters of the salt may beadded to control fermentation.

The sponge may be mixed in any suitable mixing device, suitably withtemperature control. Suitably this may be a large, horizontal doughmixer, processing about one ton per batch, and is optionally constructedwith heat-exchange jackets, allowing temperature control.

The objectives of mixing are a nearly homogeneous blend of theingredients and “developing” of the dough by formation of the gluteninto elongated and interlaced protein network that will form the basicstructure of the loaf. Because intense shearing actions must be avoided,the usual dough mixer has several horizontal bars, oriented parallel tothe body of the mixer, rotating slowly at 35 to 75 revolutions perminute, stretching and kneading the dough by their action. A typicalmixing cycle would be about 12 minutes.

The mixed sponge is dumped into a trough, a shallow rectangular metaltank on wheels, and placed in an area of controlled temperature andhumidity (e.g., 27° C. and 75% relative humidity), where it is fermenteduntil it begins to decline in volume. The time required for thisprocess, called the drop or break, depends on such variables astemperature, type of flour, amount of yeast, absorption, and amount ofmalt, which are frequently adjusted to produce a drop in about three tofive hours.

At the second, or dough, stage, the sponge is returned to the mixer, andthe remaining ingredients are added. The dough is developed to anoptimum consistency then either returned to the fermentation room orallowed “floor time” for further maturation.

In one embodiment a phospholipase A2 enzyme which acts on N-acylphosphatidyl ethanolamine at the sn2 position and an enzyme that acts ona polar lipid at the sn1 position may be added at either the spongestage or the dough stage, preferably the sponge stage. These may beadded simultaneously or sequentially.

In another embodiment the phospholipase A2 enzyme which acts on N-acylphosphatidyl ethanolamine at the sn2 position may be added at the spongestage (e.g. during admixing the flour and other dough components).Alternatively or in addition, the enzyme that acts on a polar lipid atthe sn1 position may be added to the dough stage (e.g. during mixing).

In one embodiment the phospholipase A2 enzyme which is capable of actingon NAPE is added to a sponge and the enzyme that acts on a polar lipidat the sn1 position is added to the dough.

In one embodiment a lecithin may additionally be added, preferablysoya-based lecithin, at the sponge stage (e.g. during admixing the flourand other dough components). Suitably the lecithin may be added togetherwith at least a phospholipase A2 enzyme which acts on N-acylphosphatidyl ethanolamine at the sn2 position. Suitably the lecithin maybe an enzymatically modified lecithin. In one embodiment lecithin may beenzymatically modified by an enzyme with phospholipase A2 activity(preferably the lecithin may be enzymatically modified by aphospholipase A2 that acts on N-acyl phosphatidyl ethanolamine at thesn2 position).

In one embodiment the phospholipase A2 or a portion thereof is addedduring sponge stage.

The “Straight Dough” Method

The straight dough method may be a single-mix process of making bread.All components (e.g. ingredients) for making the dough are all placedtogether and combined in one kneading or mixing session. After mixing, abulk fermentation rest occurs before division.

In one embodiment a phospholipase A2 enzyme which acts on N-acylphosphatidyl ethanolamine at the sn2 position and an enzyme that acts ona polar lipid at the sn1 position may be admixed with the doughcomponents. These may be added simultaneously or sequentially.

In one embodiment a lecithin may additionally be added, preferablysoya-based lecithin. Suitably the lecithin may be an enzymaticallymodified lecithin. In one embodiment lecithin may be enzymaticallymodified by an enzyme with phospholipase A2 activity (preferably thelecithin may be enzymatically modified by a phospholipase A2 that actson N-acyl phosphatidyl ethanolamine at the sn2 position).

The “No-Time” Method

The “no-time” method is a special subset of the straight dough method.As a non-limiting example increased amounts of yeast and fast-actingoxidants such as ascorbic acid and azodicarbonamide enable theelimination of most of the straight dough bulk fermentation period.

Continuous Bread Making

Many steps in conventional dough preparation and makeup have been fullyautomated, but none of the processes is truly continuous. In continuoussystems, the dough is handled without interruption from the time theingredients are mixed until it is deposited in the pan. The initialfermentation process is still essentially a batch procedure, but in thecontinuous bread-making line the traditional sponge is replaced by aliquid pre-ferment, called the broth or brew. The brew consists of amixture of water, yeast, sugar, and portions of the flour and otheringredients, fermented for a few hours before being mixed into thedough.

After the brew has finished fermenting, it is fed along with the dryingredients into a mixing device, which mixes all ingredients into ahomogeneous mass. The batter like material passes through a dough pumpregulating the flow and delivering the mixture to a developingapparatus, where kneading work is applied. The developer is the keyequipment in the continuous line. Processing of about 50 kilograms (100pounds) can occur each 90 seconds, it changes the batter from a fluidmass having no organized structure, little extensibility, and inadequategas retention to a smooth, elastic, film-forming dough. The dough thenmoves out of the developer into a metering device that constantlyextrudes the dough and intermittently severs a loaf-size piece, whichfalls into a pan passing beneath.

In one embodiment a phospholipase A2 enzyme which acts on N-acylphosphatidyl ethanolamine at the sn2 position and an enzyme that acts ona polar lipid at the sn1 position may be added to the liquid pre-fermentor to the dough, e.g. after fermentation and during mixing of the dough.These may be added simultaneously or sequentially.

In another embodiment the phospholipase A2 enzyme which acts on N-acylphosphatidyl ethanolamine at the sn2 position may be added to the liquidpre-ferment. Alternatively or in addition, the enzyme that acts on apolar lipid at the sn1 position may be added to the dough, e.g. afterfermentation and during mixing of the dough.

In one embodiment a lecithin may additionally be added, preferablysoya-based lecithin, at either the pre-ferment stage or to the dough,e.g. after fermentation and during mixing of the dough. Suitably thelecithin may be added together with at least a phospholipase A2 enzymewhich acts on N-acyl phosphatidyl ethanolamine at the sn2 position.Suitably the lecithin may be an enzymatically modified lecithin. In oneembodiment lecithin may be enzymatically modified by an enzyme withphospholipase A2 activity (preferably the lecithin may be enzymaticallymodified by a phospholipase A2 that acts on N-acyl phosphatidylethanolamine at the sn2 position).

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art to which this disclosure belongs. Singleton, et al., DICTIONARYOF MICROBIOLOGY AND MOLECULAR BIOLOGY, 20 ED., John Wiley and Sons, NewYork (1994), and Hale & Marham, THE HARPER COLLINS DICTIONARY OFBIOLOGY, Harper Perennial, NY (1991) provide one of skill with a generaldictionary of many of the terms used in this disclosure.

This disclosure is not limited by the exemplary methods and materialsdisclosed herein, and any methods and materials similar or equivalent tothose described herein can be used in the practice or testing ofembodiments of this disclosure. Numeric ranges are inclusive of thenumbers defining the range. Unless otherwise indicated, any nucleic acidsequences are written left to right in 5′ to 3′ orientation; amino acidsequences are written left to right in amino to carboxy orientation,respectively.

The headings provided herein are not limitations of the various aspectsor embodiments of this disclosure which can be made by reference to thespecification as a whole. Accordingly, the terms defined immediatelybelow are more fully defined by reference to the specification as awhole.

Amino acids are referred to herein using the name of the amino acid, thethree letter abbreviation or the single letter abbreviation.

The term “protein”, as used herein, includes proteins, polypeptides, andpeptides.

As used herein, the term “amino acid sequence” is synonymous with theterm “polypeptide” and/or the term “protein”. In some instances, theterm “amino acid sequence” is synonymous with the term “peptide”. Insome instances, the term “amino acid sequence” is synonymous with theterm “enzyme”.

The terms “protein” and “polypeptide” are used interchangeably herein.In the present disclosure and claims, the conventional one-letter andthree-letter codes for amino acid residues may be used. The 3-lettercode for amino acids as defined in conformity with the IUPACIUB JointCommission on Biochemical Nomenclature (JCBN). It is also understoodthat a polypeptide may be coded for by more than one nucleotide sequencedue to the degeneracy of the genetic code.

Other definitions of terms may appear throughout the specification.Before the exemplary embodiments are described in more detail, it is tounderstand that this disclosure is not limited to particular embodimentsdescribed, as such may, of course, vary. It is also to be understoodthat the terminology used herein is for the purpose of describingparticular embodiments only, and is not intended to be limiting, sincethe scope of the present disclosure will be limited only by the appendedclaims.

Where a range of values is provided, it is understood that eachintervening value, to the tenth of the unit of the lower limit unlessthe context clearly dictates otherwise, between the upper and lowerlimits of that range is also specifically disclosed. Each smaller rangebetween any stated value or intervening value in a stated range and anyother stated or intervening value in that stated range is encompassedwithin this disclosure. The upper and lower limits of these smallerranges may independently be included or excluded in the range, and eachrange where either, neither or both limits are included in the smallerranges is also encompassed within this disclosure, subject to anyspecifically excluded limit in the stated range. Where the stated rangeincludes one or both of the limits, ranges excluding either or both ofthose included limits are also included in this disclosure.

It must be noted that as used herein and in the appended claims, thesingular forms “a”, “an”, and “the” include plural referents unless thecontext clearly dictates otherwise. Thus, for example, reference to “anenzyme” includes a plurality of such candidate agents and reference to“dough component” includes reference to one or more dough components andequivalents thereof known to those skilled in the art, and so forth.

The publications discussed herein are provided solely for theirdisclosure prior to the filing date of the present application. Nothingherein is to be construed as an admission that such publicationsconstitute prior art to the claims appended hereto.

The invention will now be described, by way of example only, withreference to the following Examples.

EXAMPLES Materials and Methods: Materials:

-   -   A phospholipase A2 enzyme which acts on N-acyl phosphatidyl        ethanolamine specifically at the sn2 position—MAXAPAL®, #4313,        commercially available from DSM, NL (10000 ePLU/mL)    -   LIPOMOD™ 699L is a phospholipase A2 enzyme which acts on NAPE at        the sn2 position, this is a pancreas phospholipase A2,        commercially available from Biocatalysts (12000 ePLU/mL).    -   POWERBAKE® 4080, an enzyme that acts on a polar lipid at the sn1        position (commercially available from DuPont)—this enzyme is        known to have both galactolipase and phospholipase activity        (10000 TIPU/g) and has the amino acid sequence as shown in SEQ        ID NO: 1.    -   POWERBAKE® 4090, an enzyme that acts on a polar lipid at the sn1        position (commercially available from DuPont)—this enzyme is        known to have both galactolipase and phospholipase activity        (15,500 TIPU/g) and has the amino acid sequence as shown in SEQ        ID NO: 1 (POWERBAKE® 4090 is the same enzyme as POWERBAKE® 4080,        but in POWERBAKE® 4090 the enzyme is more concentrated).    -   LYSOMAX® Oil, Glycerophospholipid Cholesterol Acyltransferase        (GCAT), otherwise known as a lipid acyltransferase (SEQ ID NO:        2; commercially available from Dupont). This enzyme can act on        N-acyl phosphatidyl ethanolamine at the sn2 position. Enzyme        activity 1000 TIPU/g.    -   LIPOPAN™ F is an enzyme that acts on a polar lipid at the sn1        position, and is referred to as a phospholipase A1. This enzyme        is commercially available from Novozymes DK (18500 TIPU/g).    -   PANAMORE® Golden Conc., #4240, is an enzyme that acts on a polar        lipid at the sn1 position and is referred to as a phospholipase        A1. This enzyme is commercially available from DSM, NL (29000        TIPU/g).    -   SUREBAKE® 800, Hexose oxidase (HOX) from Dupont.

TLC Analysis Apparatus:

-   -   Applicator: Automatic TLC Sampler 4, CAMAG ADC2 Automatic        developing chamber programmed to an elution time of 7 cm.    -   HPTLC plate: 10×20 cm Silica plates no. 1.05641.0001 from Merck.        Activated on a CAMAG TLC Plate Heater III for 10 minutes at        160° C. before use.    -   Development: the HPTLC Silica plate was dried on a CAMAG TLC        Plate Heater III for 10 minutes at 160° C., cooled, and dipped        in 6% cupric acetate in 16% H₃PO₄. Additionally dried for 6        minutes at 160° C. and evaluated directly.

Analysis of Dough Lipids:

-   -   5 μL of the dough lipid (from 200 mg dry dough) sample dissolved        in 0.5 mL heptane:isopropanol 3:2 was applied to the HPTLC        plate.        Standard 1A: 0.1% DGDG, (digalactosyldiacylglycerol) (Avanti,        cat. #840524) dissolved in heptane:isopropanol 3:2 was applied        in different amount (0.5-1-2-3 and 5 μL) to the HPTLC plate by        an automatic TLC applicator.    -   Running buffer 4-1: Chloroform:Methanol:water 192:78:12        (standard running buffer for dough lipids)    -   Running buffer 6:        Methylacetate:Chloroform:1-propanol:Methanol:0.25% KCl in water        25:25:25:10:9 (Used to better separation of Phospholipids)    -   10 mL running buffer in the plate chamber and 25 mL in the        filter paper chamber    -   After development the TLC chromatogram was scanned and the area        of the different component calculated using a CAMAG TLC scanner.    -   Based on the area of the DGDG standards a calibration curve was        constructed and the concentration of the individual components        of the flour lipids was calculated based on this calibration        curve.

P-NMR Analysis:

Lecithin samples (40±5 mg) were dissolved in 1 mL 4:2:3CDCl₃:MeOH:CsCDTA (aq)(deuterochloroform:methanol:caesium-1,2-diaminocyclohexanetetraaceticacid, v/v). The CDTA solution was prepared with a concentration of 1 Min milli-Q-water. CsOH.H₂O (Caesium hydroxide⋅water) was then added toadjust the pH to 10.5. The samples were vortexed for 10 s andcentrifuged at 4500 rpm for 10 min at 20° C., then 550 μL wastransferred to a 5 mm NMR tube using a 1000 μL Hamilton syringe andplaced in the NMR instrument for analysis. Triisobutyrate phosphate wasused as internal standard (2 mg). We found NMR spectra acquired at 5° C.yielded ideal spectra with optimum peak widths and signal dispersion.

NMR spectra were acquired under automation at 14.1T using a BrukerAdvance III spectrometer (Fällanden, Switzerland), a SampleJet samplechanger (Bruker, Fällanden, Switzerland) and a 5 mm BBO (BroadbandObserve) probe tuned to phosphorous (Bruker, Fällanden, Switzerland).Spectra were acquired under quantitative conditions.

LC/MS Analysis of Phospholipids Extracted from Dough:

The dough lipid samples were analyzed by liquid chromatography coupledon-line with a triple quadrupole mass spectrometer in full scan m/z50-1500 with heated electro spray in positive and negative mode. NALPEformed deprotonated ions, [M-H]⁻ in negative mode.

The column was a normal phase column (DIOL) and the mobile phase wasacetonitrile/acetone 80/20 with addition of 20 mL water in 1 L. Thewater contained 5 mM ammonium formate. Samples were solved in 2 mLacetonitrile/acetone (80:20). The traces of selected NALPE wereextracted and the areas were compared.

Instrumental Agilent 1100

Binary pump (G1312B)+μ-Vacuum Degasser (G1379B)High Performance autosampler ALS (G1367E)+Thermostat 1290 (G1330B)Column compartment (G1316A)TSQ Vantage, Triple quadropole mass spectrometer from Thermo Finniganwith Heated-electrospray interface (HESI-II) (MS7)

Column: YMC Pack Diol 120 S-5 μm, 12 nm 4.6*50 mm (#526) Chromatographic

Autosampler temp: 25° C. Injection volume 40 μL Column temperature 30°C.

Sample Preparation

Lipid from 0.2 gram dry dough was added 2 mL acetonitrile/acetone(80:20) and sonicated 10 min.

Centrifuged for 3 min. at 16,000 g and the supernatant was injected asis.

Calculation: Based on HPLC/MS analysis the amount of NALPE componentswith different fatty acids were determined, and the relative content ofC16:0 NALPE, C18:0 NALPE, C18:1 NALPE, C18:2 NALPE, C18:3 NALPE wascalculated.

Extraction of Dough Lipids.

Sample of fully proofed dough was frozen immediately in liquid nitrogen.The dough was then frozen and freeze dried. The dry dough was thegrounded and sieves. 1.0 g sample was scales into a 15 ml centrifugetube with lid. 7.5 mL water saturated butanol (WSB) was added and mixedon a Vortex. The sample was placed in water bath at 90° C. for 10minutes and then placed on a RotaMix (25 rpm) for 30 minutes. The samplewas again placed in water bath at 90° C. again for 10 minutes and thenplaced on a RotaMix for 30 minutes. The sample was centrifuged at 2000rcf for 10 minutes. 1.5 mL organic phase was taken out into a dram glassand evaporated to dryness under a steam of nitrogen and used for eitherfurther analysis.

Example 1 Baking Experiment Testing POWERBAKE® 4080 in Combination withLYSOMAX® Oil

In this experiment POWERBAKE® 4080 was tested in combination withLYSOMAX® Oil in a recipe for Hard Crust Rolls.

Recipe Bakers % Wheat flour 100 Compressed yeast 6 Salt 1.6 Sugar 1.6Water (400 BU-2%) 57 Fungal alpha amylase (16.2 FAU/g) 11 Other Enzymesvariable

Kneading on a Diosna spiral mixer. Water uptake for flour according toanalysis: 400 BU-2%

Procedure

Mix all ingredients in a bowl, 1 minute slow speed—add water and knead 2minutes slow and 6.5 minutes fast speed. Dough temperature must beapproximate 26° C. 1350 g dough is scaled and moulded round by hand. Thedough is rested in a heating cabinet for 10 minutes at 30° C. The doughis moulded into 30 dough balls on a “GLIMIK™ rounder”—settings accordingto table on machine.

The dough is proofed for 45 minutes at 34° C., 85% RH and baked for 13minutes at 200° C./2 l steam+5 minutes damper open (MIWE oven prog. 1).After baking the rolls are cooled for 25 minutes at ambient temperaturebefore weighing and measuring of volume.

Dough and bread characteristics are evaluated by a skilled person

Evaluation Evaluation method Lowest score = 1 Highest score = 10 DoughDough Extend dough with fingers Dough cannot be Dough can be stretcheddevelopment stretched without obtaining papery thin after mixingbreaking dough without breakage Stickiness after Cut a big slit in alldough, Dry surface. The dough The dough sticks to your mixing open thedough, touch the slips your fingers fingers cut dough surface withfingers Extensibility after Extend dough with fingers Dough cannot beDough can be stretched resting stretched without obtaining papery thinbreaking dough without breakage Stickiness after Cut a big slit in alldough, Dry surface. The dough The dough sticks to your resting open thedough, touch the slips your fingers fingers cut dough surface withfingers Crust Crispiness of Fracture crust using Leathery crust Crispcrust crust several fingers Crumb Crumb pore size Visual evaluation ofsliced Open crumb, big gas Fine crumb, small gas bread, bubbles bubblessize of gas bubbles in crumb Crumb pore Visual evaluation of sliced Bigvariation in sizes of Constant gas bubble size homogeneity bread,homogeneity of gas gas bubbles bubbles Product shape Capping/ Visualevaluation of A very large hole directly No separation between Holeunder the vertical cut surface under the crust. crust and crumb. crustOven Visual evaluation amount No energy High level of energyspring/Energy of energy in the product

The experimental set up and results from the baking evaluation are shownin Table 1.

TABLE 1 Baking results from bread baked with POWERBAKE ® 4080 andLYSOMAX ® Oil Trial no. 1 2 3 4 5 6 7 Enzymes: POWERBAKE ® 4080, ppm 030 40 30 30 40 40 LYSOMAX ® Oil, ppm — — — 100 250 100 250 Bakingresults: Specific Bread Volume 5.78 6.90 7.25 7.52 7.45 7.65 7.63(ccm/g) Dough evaluation Dough develop. after mixing 6 4 5 7 8 9 7Stickiness after mixing 6 5 6 7 6 7 7 Extensibility after resting 5 8 46 6 8 8 Stickiness after resting 6 5 6 6 6 6 5 Crispiness of crust 6 6 88 9 9 na Crumb Crumb pore size 6 7 8 8 7 7 na Crumb pore homogeneity 6 67 8 6 7 na Oven spring/Energy 7 10 10 10 10 10 na Total Dough + breadscore* 44 51 50 54 54 57 na *Total dough + bread score = the sum of theindividual scores with the correction that stickiness score is added as(10 − actual score) Ex 1: Total dough + bread score = 6 + (10 − 6) + 5 +(10 − 6) + 6 + 6 + 6 + 7 = 44

Fully fermented dough was frozen, freeze dried and lipids in the drydough were extracted with water saturated butanol and analysed by HPTLC.

The components form the HPTLC analysis were quantified based on acalibration curve for DGDG analysed on the same plate with results shownin Table 2.

TABLE 2 HPTLC analysis of dough lipid components digalactosyldiglyceride(DGDG), digalactosylmonoglyceride (DGMG), monogalactosylmonoglyceride(MGMG), N-acyl phosphatidylethanolamine (NAPE), N-acyllysophosphatidylethanolamine (NALPE), N-acylglycerophosphatidylelthanolamine (NAGPE). POWERBAKE ® LYSOMAX ® 4080 OilDGDG DGMG MGMG NAPE NALPE NAGPE ppm ppm % % % % % % 0 0 0.297 0.0150.016 0.066 0.047 0.010 30 0 0.178 0.036 0.051 0.027 0.083 0.018 40 00.194 0.048 0.067 0.021 0.106 0.022 30 100 0.190 0.042 0.066 0.000 0.0930.028 30 250 0.183 0.045 0.066 0.000 0.074 0.034 40 100 0.189 0.0480.072 0.000 0.090 0.030 40 250 0.181 0.050 0.074 0.000 0.074 0.036

The baking results in Table 1 illustrate a strong effect on bread volumeof adding POWERBAKE® 4080 to the dough. Addition of LYSOMAX® Oil incombination with 30 ppm Powerbake however further increases the breadvolume, and a clear synergistic effect is seen. The synergistic effectis also seen as improvement of dough and bread score. 100 ppm LYSOMAX®Oil gives the strongest synergistic effect, HPTLC analysis confirms thatPOWERBAKE® 4080 has strong activity on both monogalactosyldiglyceride(MGDG) and digalactosyldiglyceride (DGDG) during the formation ofmonogalactosylmonoglyceride (MGMG) and digalactosylmonoglyceride (DGMG).This enzyme also has strong activity on NAPE during the formation ofNALPE. LYSOMAX® Oil also has activity on NAPE during the formationNALPE. Some activity of LYSOMAX® Oil is also seen on galactolipids indough.

Without wishing to be bound by theory, the synergistic bakingperformance between POWERBAKE® 4080 and LYSOMAX® Oil is due to the factthat LYSOMAX® Oil is active on the sn2 position of NAPE whilstPOWERBAKE® is active on the sn1 position in polar lipids (including MGDGand DGDG and phospholipases—including NAPE).

Example 2 Baking Experiment Testing LYSOMAX® Oil in Dosage 25 ppm to 200ppm

In Example 1 it was shown that the optimal dosage of LYSOMAX® Oil was100 ppm in combination with POWERBAKE® 4080. In order to further studythe dosage response, LYSOMAX® Oil was tested in dosage from 25 ppm to200 ppm in combination, with POWERBAKE® 4080. Results are shown in Table3.

TABLE 3 Trial No. 1 2 3 4 5 6 7 8 Enzymes: LYSOMAX ® Oil, ppm 0 0 25 5075 100 150 200 POWERBAKE ® 4080, ppm 0 30 30 30 30 30 30 30 Bakingresults: Specific Volume (ccm/g) 6.54 7.51 7.49 7.48 8.26 8.32 8.17 8.05Dough score Dough develop, after mixing 7 6 7 7 6 7 7 7 Stickiness aftermixing 7 6 6 7 5 6 6 6 Extensibility after resting 4 5 6 5 4 6 7 5Stickiness after resting 5 6 6 6 5 5 5 5 Crust score Crispiness of crust4 8 8 7 9 10 8 9 Crumb score Crumb pore size 4 7 7 7 7 8 8 8 Crumb porehomogeneity 4 6 7 7 7 8 7 7 Capping 7 10 10 10 10 10 10 10 Ovenspring/Energy 9 9 9 9 9 9 9 9

The baking results confirm a synergistic effect of 30 ppm POWERBAKE®4080 combined with LYSOMAX® Oil. A minimum of 75 ppm LYSOMAX® Oil isneeded to see the synergistic effect and the optimum dosage in 100 ppm.

Fully fermented doughs were frozen, freeze dried and lipids in the drydough were extracted with water saturated butanol and analysed by HPTLC(Table 4).

TABLE 4 HPTLC analysis of dough lipids. POWERBAKE ® LYSOMAX ® 4080 OilDGDG MGMG NAPE NALPE NAGPE ppm ppm % % % % % 0 0 0.293 0.016 0.087 0.0530.012 30 0 0.204 0.062 0.019 0.101 0.021 30 25 0.210 0.059 0.018 0.0910.022 30 50 0.198 0.063 0.000 0.092 0.023 30 75 0.201 0.068 0.000 0.0880.025 30 100 0.184 0.063 0.000 0.075 0.027 30 150 0.186 0.061 0.0000.073 0.028 30 200 0.193 0.062 0.000 0.066 0.030

The analysis of dough lipids confirms the activity of LYSOMAX® Oil onNAPE, but it is also seen that the amount of NALPE decreases withincreased dosage of LYSOMAX® Oil and that NAGPE is formed. A dosage of25 to 200 ppm LYSOMAX® Oil has very little effect on the galactolipids.

The dough lipids were also analysed by P-NMR with focus on the isomercomposition of NALPE, shown in table 5. The results from table 5indicate that more 1-NALPE is produced with increasing dosage ofLYSOMAX® Oil because of the sn2 specificity of this enzyme.

TABLE 5 P-NMR analysis of phospholipids in dough lipids. LYSOMAX ®POWERBAKE ® 1-NALPE 2-NALPE NAPE 1-NALPE/2- Oil 4080 Relative NMRRelative NMR Relative NMR NALPE ppm ppm response response response ratio0 0 742 191 1570 3.9 0 30 985 619 581 1.6 25 30 982 512 462 1.9 50 301011 500 333 2.0 75 30 975 504 297 1.9 100 30 878 422 261 2.1 150 30 926448 356 2.1 200 30 818 323 148 2.5

Example 3 Baking Experiment Testing POWERBAKE® 4080 in Combination withMAXAPAL®

In this experiment POWERBAKE® 4080 was tested in combination withMAXAPAL® or LYSOMAX® Oil in Hard Crust Roll recipe.

MAXAPAL® is a phospholipase with high PLA2 specificity.

The experimental set up and baking results are shown in Table 6.

TABLE 6 Baking experiment with POWERBAKE ® 4080, LYSOMAX ® Oil andMAXAPAL ® Enzyme dosing based on flour. Trial No 1 2 3 4 5 6 7 8 9 10 1112 Enzymes: POWERBAKE ® 4080, . 30 . 30 30 30 30 30 50 50 40 40 ppmMAXAPAL ®, ppm . . 500 . 100 250 500 750 . 500 . 500 LYSOMAX ® Oil, ppm. . . 100 . . . . . . . . Baking results: Specific Volume 5.96 6.96 6.437.65 7.65 7.68 7.84 7.88 7.61 7.57 7.71 7.94 (ccm/g) Dough evaluation:Dough develop. After 7 6 7 7 7 9 8 6 8 8 6 7 mixing Stickiness aftermixing 7 7 6 6 6 5 5 5 5 6 7 6 Extensibility after 4 6 5 4 4 5 4 5 6 8 65 resting Stickiness after resting 6 6 5 6 5 6 5 6 7 5 5 5 Crust:Crispiness of crust 5 6 5 6 6 8 7 8 8 9 8 8 Crumb: Crumb pore size 5 6 57 8 8 8 8 7 7 8 8 Crumb pore 4 5 4 7 7 7 7 7 7 7 7 7 homogeneity Capping5 6 6 7 7 10 10 9 10 9 9 9 Oven spring/Energy 5 6 6 6 7 7 8 8 8 8 8 9Total dough + bread 42 48 47 52 55 63 62 60 62 65 60 62 score:

The total dough and bread score is calculated as the sum of theindividual score apart from stickiness score, which is added as(10-stickiness)

Experiment 1: Total score=7+(10-7)+4+(10-6)+5+5+4+5+5=42

The results from Table 6 clearly illustrate that a combination ofPOWERBAKE® 4080 with Maxapal produces at clear synergistic effect withregard to bread volume and the dough and bread characteristics are alsoimproved. It is also observed that MAXAPAL® is very tolerant todifferent dosages, where increased effect is seen from 100 to 750 ppmdosage of MAXAPAL®. Fully fermented doughs were frozen, freeze dried andlipids in the dry dough were extracted with water saturated butanol andanalysed by HPTLC.

The components form the HPTLC analysis were quantified based on acalibration curve for DGDG analysed on the same plate with results shownin Table 7.

TABLE 7 HPTLC analysis of dough lipids. POWERBAKE ® LYSOMAX ® 4080MAXAPAL ® Oil DGDG DGMG MGMG NAPE NALPE NAGPE ppm ppm ppm % % % % % % .. . 0.298 0.052 0.010 0.074 0.034 0.008 30 . . 0.234 0.062 0.055 0.0210.100 0.017 . 500 . 0.297 0.040 0.023 0.000 0.129 0.011 30 . 100 0.2310.061 0.062 0.000 0.090 0.031 30 100 . 0.234 0.067 0.062 0.000 0.1060.023 30 250 . 0.239 0.058 0.068 0.000 0.112 0.025 30 500 . 0.236 0.0580.068 0.000 0.107 0.027 30 750 . 0.237 0.063 0.066 0.000 0.110 0.028 50. . 0.214 0.086 0.068 0.000 0.116 0.026 50 500 . 0.220 0.074 0.076 0.0000.103 0.031 40 . . 0.221 0.075 0.067 0.000 0.115 0.025 40 500 . 0.2580.077 0.080 0.000 0.126 0.031

HPTLC analysis confirms that MAXAPAL® is very active on NAPE duringformation of NALPE. The enzyme is very specific for NAPE and nosignificant formation of NAGPE is observed. This might explain whyMaxapal is tolerant to different dosage. MAXAPAL® has no activity onDGDG, but small activity on MGDG illustrated as MGMG formation wasobserved. Without wishing to be bound by theory, the specificity ofMAXAPAL® with regard to hydrolysis of NAPE to NALPE explains why thisenzyme has positive synergistic effect in combination with POWERBAKE®4080 and this also explains why MAXAPAL® cannot easily be overdosed. Itis however seen that combination of POWERBAKE® 4080 and MAXAPAL®produces small amount of NAGPE. This can be explained by the fact thatMAXAPAL® produces sn1-NALPE which is a more preferred substrate forPOWERBAKE® 4080 than sn2-NALPE, because POWERBAKE® 4080 is active on thefatty acid at the sn1 position.

In order to study in further detail the specificity of the enzymes andthe impact on the fatty acid composition of NALPE in dough the lipidsextracted from the dough were analysed by HPLC/MS and the relativecomposition of NALPE with C16:0, C18:0, C18:1, C18:2 and C18:3 fattyacid composition was analysed. Based on the fatty acid composition ofNALPE in dough and based on the amount of NALPE calculated form TLCanalysis of the dough lipids the relative amount of C16:0_NALPE in thedough was calculated as shown in table in Table 8. (Relative amount ofC16:0_NALPE in the control dough was defined to 100%.)

TABLE 8 Relative amount of C16:0 NALPE in enzyme treated dough.LYSOMAX ® Baking POWERBAKE ® 4080 MAXAPAL ® Oil Relative % test ppm ppmppm NALPE_16:0 1 . . . 100 2 30 . . 103 3 . 500 . 340 4 30 . 100 175 530 100 . 142 6 30 250 . 231 7 30 500 . 329 8 30 750 . 328 9 50 . . 10810 50 500 . 244 11 40 . . 108 12 40 500 . 296

The results in Table 7 and Table 8 confirm that POWERBAKE® 4080 producessignificant amount of NALPE in the dough, but the amount of C16:0_NALPEonly increase marginal (3 to 8%). This is explained by the fact thatPOWERBAKE® 4080 hydrolyse the fatty acid at the sn1 position of NAPE.When dough is treated with MAXAPAL® the amount of NALPE in the doughalso increases and here it is observed that the amount of C16:0_NALPEincreases strongly (340%), because MAXAPAL® hydrolyse the fatty acid inthe sn2 position of NAPE.

When POWERBAKE® 4080 is combined with MAXAPAL® it is possible toincrease the amount of C16:0_NALPE, and as shown in Table 7 this enzymecombination is also active on galactolipids like DGDG and MGDG in thedough during production of DGMG and MGMG. The positive synergisticeffect of POWERBAKE® 4080 and MAXAPAL® on baking performance wasexplained by the combined effect on galactolipids and NAPE duringformation of DGMG, MGMG and 16:0_NALPE. MAXAPAL® is also active on otherphospholipids like PC and PE in the dough, and it is known that thesecomponents also have more saturated fatty acid at the sn1 position. Itis therefore expected that LPC and LPE produced in the dough also has ahigher amount of saturated (c16:0) fatty acid.

Example 4 Baking Experiment with Crusty Rolls

The purpose of this experiment was to test another PLA2, LIPOMOD™ 699Lfrom Biocatalysts and investigate the effect in combination with a sn1specific enzyme POWERBAKE® 4080.

The enzymes were tested according to the procedure for Hard Crust Rolls(Example 1) and specific bread volume and dough and bread propertieswere evaluated.

The enzymes were tested as outlined in table 9 and the baking resultsare also shown in Table 9.

TABLE 9 Baking experiment with POWERBAKE ® 4080 and LIPOMOD ™ 699L.Enzyme dosing based on flour weight. 1 2 3 4 POWERBAKE ® 4080, ppm 0 300 30 LIPOMOD ™ 699L, ppm 0 0 500 500 Specific Volume (ccm/g) 6.02 6.706.39 7.74 Dough development after mixing 6 6 7 8 Stickiness after mixing5 7 5 6 Extensibility after resting 8 7 6 6 Stickiness after resting 6 76 7 Crispiness of crust 5 6 5 7 Crumb pore size 5 8 7 8 Crumb porehomogeneity 5 7 7 7 Capping 6 8 7 10 Oven spring/Energy 6 7 7 9 Totalscore 50 55 55 62

The results from table 9 clearly show a synergistic effect by combiningthe PLA2, LIPOMOD™ 699L with a sn1 specific glycolipase POWERBAKE® 4080.LIPOMOD™ 699L on its own increases the bread volume a little andPOWERBAKE® 4080 also clearly increases the bread volume. Combination ofthe two enzymes however increases the bread volume more than theindividual enzymes. Also, the total dough and bread scores are clearlyimproved by combining the two enzymes.

Example 5 Baking Experiment with Hard Crust Rolls

In earlier baking tests it was shown that PLA2 enzymes showedsynergistic effect in combination with a sn1 specific enzyme POWERBAKE®4080. This enzyme also has sn1 specific phospholipase activity. In thistest other sn1 specific phospholipases were tested in combination withMAXAPAL®, PLA2 as shown in Table 10.

The enzymes were tested according to the procedure for Hard Crust Rolls(Example 1) with the only change that a new Reform flour (DK2015-00040)was used.

TABLE 10 Baking experiment with MAXAPAL ®, LIPOPAN F ™, and PANAMORE ®;Enzyme dosing based on flour. 1 2 3 4 5 6 MAXAPAL ®, ppm 500 0 0 500 0500 LIPOPAN F ™, ppm 0 0 25 25 0 0 PANAMORE ®, ppm 0 0 0 0 10 10Specific Volume (ccm/g) 6.2 5.64 5.99 7.27 6.69 7.37 Dough developmentafter 8 6 8 8 7 9 mixing Stickiness after mixing 5 5 6 6 6 6Extensibility after resting 4 4 4 4 4 8 Stickiness after resting 6 4 6 75 8 Crispiness of crust 8 4 4 6 6 7 Crumb pore size 6 7 9 8 8 5 Crumbpore homogeneity 6 7 8 8 7 5 Capping 9 7 4 9 9 9 Oven spring/Energy 7 77 7 7 7 Total score 57 53 52 57 57 56

The baking results obtained by combination of MAXAPAL® with PANAMORE®and LIPOPAN F™ clearly showed a synergistic effect on bread volume.

Example 6 Baking Experiment with Hard Crust Rolls

Baking experiments have shown that a combination of a sn1 specificenzyme POWERBAKE® 4080 and sn2 specific enzyme MAXAPAL® has a positivesynergistic effect on bread volume when used in baking. It is howeverknown that the amount of phospholipids in flour is rather limited. Theaim of this test was to investigate the effect of these enzymes when thedough was enriched with soya lecithin.

The baking experiment was conducted according to the procedure for HardCrust Rolls (Example 1) with enzymes and lecithin as shown in Table 11.

TABLE 11 Baking test with lecithin combined with enzymes. Enzyme dosagebased on flour. Baking POWERBAKE ® MAXAPAL ® Bread test 4080 #4313SOLEC ™ B-10, volume no. ppm ppm lecithin % (ccm/g) 1 5.90 2 0.2 6.15 3500 0.2 6.26 4 30 0.2 5.91 5 30 500 0.2 7.08 6 0.5 6.43 7 500 0.5 6.57 830 0.5 6.58 9 30 500 0.5 7.13

The effect on bread volume shown in table 11 clearly confirms asynergistic effect of POWERBAKE® 4080 and MAXAPAL® in dough containing0.2% or 0.5% lecithin.

Example 7 Baking Experiment with Hard Crust Rolls

In this baking experiment the effect of MAXAPAL® PLA2 and glycolipasePOWERBAKE® 4080 was tested in Hard Crust Rolls using American flourcalled Polar Bear (DK2015-00071). The baking experiment was conductedaccording to the procedure for Hard Crust Rolls (Example 1) apart fromthat no fungal alpha amylase was added. The experimental setup andresults are shown in Table 12.

TABLE 12 Baking experiment with POWERBAKE ® 4080 and MAXAPAL ® in PolarBear flour. Enzyme dosage based on flour. 1 2 3 4 POWERBAKE ® 4080, ppm0 0 20 20 MAXAPAL ®, ppm 0 500 0 500 Specific Volume (ccm/g) 5.15 5.535.80 6.39 Dough development after 7 6 6 8 mixing Stickiness after mixing7 7 7 7 Extensibility after resting 3 5 6 7 Stickiness after resting 2 23 3 Crispiness of crust 5 5 6 9 Crumb pore size 3 3 6 6 Crumb porehomogeneity 1 1 6 6 Capping 3 4 7 9 Oven spring/Energy 2 2 5 8 Total 3537 52 63

The baking results from table 12 confirm the synergistic effect bycombination of MAXAPAL® PLA2 and a glycolipase POWERBAKE® when theseenzymes were tested in an American flour.

Example 8 Baking Experiment with Sponge and Dough Bread

Baking experiments have shown that it is possible to obtain a positivesynergistic effect of sn1 and sn2 phospholipases with activity on NAPEin dough. The positive effect may be explained by the production ofNALPE with saturated fatty acid (C16:0_NALPE) at the glycerol moiety.When added to a dough, these two types of enzymes will however competefor the NAPE substrate and it has therefore been observed thatcombination of the two enzymes produces less C16:0_NALPE than what isproduced when sn2 specific phospholipase (MAXAPAL®) is used alone.

In certain bread making procedures like the Sponge and Dough procedureit is however possible to add enzymes both on the sponge and on thedough side. When the sn2 specific phospholipase is added on the spongeside alone there will be no competition for the NAPE substrate. It isenvisaged herein that a sn1 specific glycolipase may be added at thedough side. Another aspect of adding the enzyme at the sponge side isthat the functional polar components formed during sponge fermentationis available during dough mixing.

According to L. Gerits et al. (Food Chemistry 172 (2015) 613-621),addition of emulsifiers like DATEM to the dough had impact on doughrheology, whereas the addition of lipase did not, because the hydrolysedlipids were released only to a significant level during fermentation.Addition of enzyme to the sponge in the Sponge and Dough bread makingprocedure forms hydrolysed lipids which have positive functionalrheological properties on the dough.

In the following baking test MAXAPAL® was added to the sponge andPOWERBAKE® 4080 was added at the dough side. The baking experiment wasconducted according to the Sponge and Dough procedure taught below usingReform flour (DK2015-00040):

Recipe Bakers % Sponge Flour % 70 Water % 41.3 Compressed yeast % 3Enzyme optional Dough Flour % 30 Salt % 1.5 Compressed yeast % 0.9 Sugar% 8 Ascorbic acid ppm 50 Rapeseed Oil % 2 Enzymes ppm optional

Sponge:

1) Mix all ingredients 1 min 1st speed—3 min 2nd speed on Hobart Mixer2) Sponge temp. must be app. 25.5° C.3) Ferment sponge 3 hours at 30° C., 85% RH—unlidded bowl

Dough:

1) Mix sponge and all remaining ingredients EXCEPT SALT for 2 min low—5min medium on Hobart Mixer (use ice water)2) Add salt—mix 8 min medium speed3) Scale 550 g dough4) Rest dough 10 min at ambient temperature5) Mould on Glimek Molder: 1:4-2:3-3:15-4:12-width: 8 on both sides6) Place moulded dough into tins

7) Proof 60 min at 43° C., 95% RH

8) Bake 26 min. at 200° C. (Miwe oven, prog 4)9) Take breads out of tins and cool for 70 min. before weighing andmeasuring of volume

The enzyme dosage and baking results are shown in Table 13.

TABLE 13 Baking experiment with POWERBAKE ® 4080 and MAXAPAL ® in Spongeand Dough procedure. Enzyme dosage based on flour. POWERBAKE ® SpecificVolume Baking test MAXAPAL ® 4080 (ccm/g) no. ppm to sponge ppm to doughAverage 1 0 0 5.78 2 250 0 5.81 3 0 10 5.83 4 250 10 6.07

The results in table 13 confirm that it is possible to obtain positivesynergistic effect of MAXAPAL® and POWERBAKE® 4080 in a Sponge and Doughbread procedure where MAXAPAL® is added to the sponge and POWERBAKE® isadded to the dough.

Example 9 Baking Experiment with Sponge and Dough Bread

Sponge and Dough bread making procedure has traditionally been used andis still widely used in the US baking industry. The Sponge and Doughprocedure is characterized by two step dough mixing. The sponge is madeby mixing flour (70% of total flour), water and yeast, which isfermented for quite a long time (3 hr). The sponge is then mixed withthe remaining flour, water, sugar, salt and other ingredients. Normallyenzymes are also added to the dough, but in the case of adding twoenzymes which will compete for the same substrate, it is possible to addone enzyme at the sponge side, and then add the other enzymes at thedough side.

In the following experiment MAXAPAL® and POWERBAKE® 4080 were tested ina Sponge and Dough bread making procedure using an American flour (PolarBear # DK2015-00071) the enzymes were tested with results as shown inTable 14.

TABLE 14 Baking experiment with POWERBAKE ® 4080 and MAXAPAL ® in Spongeand Dough procedure using Polar Bear flour. Enzyme dosage based onflour. Baking MAXAPAL ® test ppm added to POWERBAKE ® 4080 SpecificVolume no. sponge ppm added to the dough (ccm/g) 1 0 0 5.28 2 250 0 5.273 0 10 5.61 4 250 10 6.02

The results from table 14 confirm a synergistic effect on bread volumewhen MAXAPAL® added to the sponge is combined with POWERBAKE® 4080 addedto the dough.

Example 10 Baking Experiment with Sponge and Dough

The effect of addition of MAXAPAL® in combination with POWERBAKE® 4080,was further investigated in Sponge and Dough bread procedure withMAXAPAL® added either to the sponge or to the dough side. Theexperimental setup and results are shown in Table 15.

TABLE 15 Baking experiment with POWERBAKE ® 4080 and MAXAPAL ® in Spongeand Dough procedure using Polar Bear flour. Enzyme dosage is based onflour. MAXAPAL ® MAXAPAL ® Sp. Bread ppm, added ppm, added POWERBAKE ®4080 volume to dough to sponge ppm, added to dough ccm/g 0 0 0 5.67 0250 0 5.93 0 0 10 5.64 0 250 10 6.33 250 0 0 6.03 250 0 10 6.28

The bread volume results in table 15 confirm that a positive synergisticeffect was obtained by adding a combination of MAXAPAL® and POWERBAKE®4080. The synergistic effect is observed for addition of MAXAPAL® toboth the sponge and to the dough side. The results indicate a strongersynergistic effect when MAXAPAL® was added to the sponge side.

Example 11 Baking Experiment Testing Softness Observed in White PanBread (Sponge & Dough) Using a Phospholipase A2 Enzyme which Acts onN-Acyl Phosphatidyl Ethanolamine at the sn2 Position in Combination withan Enzyme that Acts on a Polar Lipid at the sn1 Position

The effect of addition of a phospholipase A2 enzyme which acts on N-acylphosphatidyl ethanolamine at the sn2 position (MAXAPAL®) in combinationwith an enzyme that acts on a polar lipid at the sn1 position(POWERBAKE® 4090) was further investigated in White Pan Bread (Spongeand Dough bread procedure) with MAXAPAL® being added at the sponge stageand POWERBAKE® 4090 being added at the dough stage.

POWERBAKE® 4090 is an enzyme that acts on a polar lipid at the sn1position. In particular, it is a fungal lipolytic enzyme having PLA1activity on polar lipids and having SEQ ID NO: 1 disclosed herein.POWERBAKE® 4090 with an enzyme activity of 15,500 TIPU was used.

Experimental Design:

Test Description 1 Control 2 MAXAPAL ®. 250 ppm 3 POWERBAKE ® 4090. 3.23ppm 4 MAXAPAL ®/POWERBAKE ® 4090. 250 ppm/3.23 ppm

Usage of SUREBAKE® 800 (HOX) and ascorbic acid was kept constant atrespectively 50 and 60 ppm for all experiments.

Two loaves from each test variable were tested and the softness (orhardness) of bread slices was determined from a texture profile analysis(TPA) using a Texture analyser TAXTplus from Stable Microsystems. A 35mm metal probe on days 1 and 3 was used.

Softness Results:

Testing respectively MAXAPAL® and POWERBAKE® 4090 separately showed needfor higher force compared to control (no MAXAPAL® or POWERBAKE® 4090added) indicating harder bread. Combining MAXAPAL® and POWERBAKE® 4090provided the best softness. Same combination also showed the highestsynergy in respect to volume (data not presented here). The breadsoftness results, as shown in FIG. 2, confirm that a positivesynergistic effect is obtained by adding a combination of MAXAPAL® andPOWERBAKE® 4090. This synergistic effect was observed in the productionof white pan bread.

Example 12 Baking Experiment Testing Softness Observed in 100% WholeWheat Bread (Sponge & Dough) Using a Phospholipase A2 Enzyme which Actson N-acyl phosphatidyl ethanolamine at the sn2 Position in Combinationwith an Enzyme that Acts on a Polar Lipid at the sn1 Position

The effect of addition of a phospholipase A2 enzyme which acts on N-acylphosphatidyl ethanolamine at the sn2 position (MAXAPAL®) in combinationwith an enzyme that acts on a polar lipid at the sn1 position POWERBAKE®4090 was further investigated in 100% Whole wheat (Sponge and Dough)bread procedure with MAXAPAL® being added at the sponge stage andPOWERBAKE® 4090 being added at the dough stage.

Experimental Design:

Test Description 1 Control 2 MAXAPAL ®. 250 ppm 3 POWERBAKE ® 4090. 3.23ppm 4 MAXAPAL ®/POWERBAKE ® 4090. 250 ppm/3.23 ppm

Usage of SUREBAKE® 800 (HOX) and ascorbic acid was kept constant atrespectively 100 and 100 ppm for all experiments

Two loaves from each test variable were tested and the softness (orhardness) of bread slices was determined from a texture profile analysis(TPA) using a Texture analyser TAXTplus from Stable Microsystems. A 35mm metal probe on days 1 and 3 was used.

Softness Results:

PLA2 alone showed increased softness compared to the control (noMAXAPAL® or POWERBAKE® 4090 added) at both day 1 and day 3.

POWERBAKE®4090 showed softness on level (or lower) than control (noMaxapal® or POWERBAKE® 4090 added).

Combining MAXAPAL® and POWERBAKE® 4090 showed increased softness.

The bread softness results, as shown in FIG. 3, in 100% whole wheat showthat MAXAPAL® alone increases softness compared to the control (noMAXAPAL® or POWERBAKE® 4090 added). However, combining MAXAPAL® withPOWERBAKE® 4090 further increases the softness compared to MAXAPAL®alone or POWERBAKE® 4090 alone or the control.

Example 13 Characteristics and Baking Performance of a sn2 Specific,NAPE Active PLA2

The purpose of these experiments was to verify the synergisticperformance in baking application for another phospholipase (CRC08335)with sn2 specificity and NAPE activity when combined with the sn1specific enzyme POWERBAKE® 4080.

Method:

Gas chromatography (GLC)

Free fatty acid was analysed by GLC as trimethyl silyl derivatives(TMS).

Apparatus

-   -   Perkin Elmer Clarus 600 Capillary Gas Chromatograph equipped        with WCOT fused silica column 12.5 m×0.25 mm ID×0.1p film        thickness 5% phenyl-methyl-silicone (CP Sil 8 CB from        Chrompack).    -   Carrier gas: Helium.    -   Injector: PSSI cold split injection (initial temp 90° C. heated        to 395° C.), volume 1.0 μl    -   Detector FID: 395° C.

Oven program: 1 2 3 4 Oven temperature, ° C. 80 200 240 360 Isothermal,time, min. 2 0 0 10 Temperature rate, ° C./min. 20 10 12

Sample Preparation:

Evaporated sample is dissolved in 1.5 ml Heptane:Pyridin, 2:1. 500 μlsample solution is transferred to a crimp vial, 100 μl MSTFA(N-Methyl-N-trimethylsilyl-trifluoraceamid) is added and reacted for 15minutes at 60° C.

Cloning of CRC08335

A synthetic gene (CRC08335) encoding a fungal phospholipase A2 type-2was ordered from Generay (http://www.generay.com.cn/english/) as acodon-optimized gene for expression in Trichoderma reesei. The proteinsequence of CRC08335 (SEQ ID NO. 4) (FIG. 5) was identified from aninternal Myceliophthora thermophile strain and shares 95% identity withits closest homolog in the NCBI database (a secretory phospholipase A2from Thermothelomyces thermophila ATCC 42464 with the NCBI accessionnumber XP_003666499.1). CRC08335 has an N-terminal signal peptidesequence per prediction by SignalP 4.0 (SignalP 4.0: discriminatingsignal peptides from transmembrane regions. Thomas Nordahl Petersen,Soren Brunak, Gunnar von Heijne & Henrik Nielsen. Nature Methods,8:785-786, 2011), suggesting that it is an extracellular enzyme.

The synthetic gene of CRC08335 (SEQ ID NO. 5) (FIG. 6), which retainsits N-terminal native signal peptide, was cloned into pGXT (the same asthe pTTTpyr2 vector described in published PCT ApplicationWO2015/017256, incorporated by reference herein). In the pTTTpyr2vector, the Aspergillus nidulans pyrG gene is replaced with the H.jecorina pyr2 gene. The pTTT-pyr2 expression vector contained theTrichoderma reesei cbhI-derived promoter (cbhI) and cbhI terminatorregions allowing for a strong inducible expression of the gene ofinterest. The A. nidulans amdS and pyr2 selective markers confer growthof transformants on acetamide as a sole nitrogen source, and theTrichoderma reesei telomere regions allow for non-chromosomal plasmidmaintenance in a fungal cell. After cloning of CRC08335, the resultantplasmid was labelled pZKY512-1. A plasmid of pZKY512-1 is provided inFIG. 7.

The protein sequence of CRC08335 identified from an internalMyceliophthora thermophile strain is set forth as SEQ ID NO. 4. Thepolypeptide sequence of the predicted signal peptide is MKFLSTALCLASSVLA(SEQ ID NO: 6).

Transformation of CRC08335

The plasmid pZKY512-1 was transformed into a suitable Trichoderma reeseistrain (method described in published PCT application WO 05/001036)using protoplast transformation (Te'o et al. (2002) J. Microbiol.Methods 51:393-99). Transformants were selected on a solid mediumcontaining acetamide as the sole source of nitrogen. After 5 days ofgrowth on acetamide plates, transformants were collected and subjectedto fermentation in 250 mL shake flasks in defined media containing amixture of glucose and sophorose.

Results: SN1/SN2 Specificity:

Enzyme specificity for CRC08335 was determined according to ‘Assay forthe Determination of phospholipase activity and sn1 and sn2 positionspecificity on PC (phosphatidylcholine)’. The assay use PC substratewith a tailored FFA (free fatty acid) composition analysing theliberated FFA by GLC analysis. Results are outlined in table 16.

TABLE 16 Enzyme sn1/sn2 specificity of POWERBake ® 4080, MAXAPAL ® andCRC08335. % Relative PLA1 % Relative PLA2 Activity Activity POWERBake ®4080 (KLM1) 82 18 MAXAPAL ® 5 95 CRC08335 17 83

Data in table 16 clearly show that MAXAPAL® and CRC08335 to be sn2specific as indicated by the high ‘% Relative PLA2 Activity’ compared to‘% Relative PLA1 Activity’. Also, data clearly reflects the POWERBake®4080 as being sn1 specific.

NAPE Activity:

NAPE activity of CRC08335 was evaluated by lipid profile analysis ofdough from baking trials conducted with and without enzyme addition.Baking application was conducted according to the procedure for HardCrust Rolls (Example 1).

NAPE activity was verified by HPLC analysis of dough lipid. Dough lipidswere extracted from fully proofed, freeze dried doughs according toprocedure for extraction of lipids form dough. The isolated lipids wereanalysed by HPLC using a HILIC DIOL column 1.7 μm, 50*2.1 mm (FortisTechnologies Ltd, UK). The solvents used were solvent A: 96% Acetone, 4%Methanol, 1 mM Ammonium formate and solvent B: 60% Acetone, 34%Methanol, 6% MiliQ water, 1 mM Ammonium formate with the followinggradient: 0-20 minutes 100% solvent A to 100% solvent B. 20-30 minutes100% solvent B, 30-40 minutes 100% solvent A. NAPE and NALPE werequantified using a charged aerosol detector and1-palmitoyl-sn-glycero-3-phosphoethanolamine-N-linoeoyl (Avanti PolarLipids, Alabama, USA) as internal standard. The results from the HPLCanalysis are shown in table 17.

TABLE 17 Baking experiment DK22102-43 testing POWERBake ® 4080 andCRC08335 in Hard Crust Rolls (Enzyme dosing based on flour weight;Reform flour) Phospholipid component as measured by HPLC Result in %based on flour No Treatment Dosing NAPE NALPE 1 Negative control Noenzyme added 0.14 0.07 2 POWERBake ® 30 ppm 0.07 0.13 4080 3 CRC083351900 TIPU/kg flour 0.09 0.12

The results in table 17 clearly show CRC08335 to have NAPE activity asshown by NAPE hydrolysis and generation of the more emulsifyingcomponent NALPE. POWERBake® 4080 also show NAPE activity as shown byNAPE hydrolysis and generation of the more emulsifying component NALPE.In addition to NALPE generation POWERBake® 4080 also show NAGPEgeneration (data not shown).

Application Performance:

The synergistic application performance of the sn2 specific, NAPE activeenzyme CRC08335 when combined with POWERBake® 4080 was evaluated bybaking trials conducted with and without enzyme addition. Bakingapplication was conducted according to the procedure for Hard CrustRolls (Example 1).

Synergistic application performance of CRC08335 and POWERBake® 4080 wasshown by increased relative specific volume as outlined in table 18.

TABLE 18 Baking experiment DK22102-43 and DK22102-52 testing bakingapplication performance of the Sn2 specific, NAPE active enzyme CRC08335in combination with the sn1 specific POWERBake ® 4080. Specific volumerelative to respective Baking trial Treatment Dosing negative controlDK22102-43 Negative control — 1 POWERBake ® 4080 30 ppm 1.10 CRC083351900 TIPU/ 1.06 kg flour DK22102-52 Negative control — 1 POWERBake ®4080 30 ppm 1.06 CRC08335/ 1900 TIPU/ 1.23 POWERBake ® 4080 kg flour/ 30ppm

${{Relative}\mspace{14mu} {specific}\mspace{14mu} {volume}} = \frac{{Specific}\mspace{14mu} {volume}\mspace{14mu} \left( {{Enzyme}\mspace{14mu} {test}} \right)}{{Specific}\mspace{14mu} {volume}\mspace{14mu} \left( {{Negative}\mspace{14mu} {control}} \right)}$

The results in table 18 show that when used as single component the sn2specific, NAPE active enzyme, CRC08335 has limited effect on specificvolume. The combination of CRC08335 with POWERBake® 4080 (in respectivedosage) and thus generation of emulsifying components from both phospho-and galacto-lipid hydrolyses show a clear synergistic effect uponspecific volume.

CONCLUSION

Based on baking experiments and analysis of dough lipids it hassurprisingly been found that combination of POWERBAKE® 4080 orPOWERBAKE® 4090 with a MAXAPAL® PLA2 phospholipase or LYSOMAX® Oil,gives a positive synergistic effect in baking. This is confirmed byimprovement of bread volume as well as improvement of dough and breadcharacteristics, including softness.

Positive synergistic effect on bread volume was also observed whenMAXAPAL® was combined with other PLA1 enzymes like LIPOPAN F™ andPANAMORE®.

Baking tests with other PLA2 enzymes, LIPOMOD™ 699L and CRC08335 alsoshowed positive synergistic effect in combination with POWERBAKE® 4080.

The synergistic effect was confirmed in different baking experimentsusing different types of wheat flour.

POWERBAKE® 4080 and POWERBAKE® 4090 is a glycolipase with sn1 activityon both galactolipids and phospholipids in dough. The PLA2phospholipase, MAXAPAL® hydrolyse NAPE (and other phospholipids) at sn2position during production of sn1-NALPE but does not to any significantdegree hydrolyse NALPE. NAPE has different fatty acid composition at thesn1 and the sn2 position with typically more saturated fatty acids(C16:0 and C18:0) at the sn1 position. By HPLC/MS analysis it was shownthat Maxapal contributed to a strong increase in C16:0_NALPE in dough.

Without being bound to the theory, it is expected that C16:0_NALPE has astronger improvement on dough stability than C18:2 NALPE, because NALPEin aquatics system forms different mesomorphic phases depending on thefatty acid composition.

MAXAPAL® on its own did however not contribute with much effect on breadvolume, but when it was combined with either POWERBAKE® 4080 orPOWERBAKE® 4090 a strong synergistic effect is formed. This can beexplained by the reaction products C16:0_NALPE, MGMG and DGMG producedby a combination of the two enzymes.

In some systems, MAXAPAL® and POWERBAKE® 4080 (or MAXAPAL® andPOWERBAKE® 4090) when used in combination may compete for the NAPEsubstrate. This can be mitigated in certain bread making procedureswhere the dough is mixed in two steps, e.g. in the so called Sponge andDough procedure. In this type of bread making it is possible to addMAXAPAL® (or other PLA2 with activity on NAPE) at the sponge side foroptimal production of C16:0_NALPE and then add POWERBAKE® 4080 orPOWERBAKE® 4090 at the dough side for production of DGMG and MGMG. Afurther advantage of adding MAXAPAL® at the sponge side was that thereaction products (e.g. NALPE) were readily available during doughmixing which contributes to improved dough properties.

1. A food enzyme composition comprising: a phospholipase A2 enzyme whichacts on N-acyl phosphatidyl ethanolamine at the sn2 position; and anenzyme that acts on a polar lipid at the sn1 position.
 2. A method ofmaking a dough, said method comprising admixing a dough component, aphospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamineat the sn2 position, and an enzyme that acts on a polar lipid at the sn1position.
 3. Use of a phospholipase A2 enzyme which acts on N-acylphosphatidyl ethanolamine at the sn2 position and an enzyme that acts ona polar lipid at the sn1 position in the manufacture of a dough or abaked product for improving the specific volume of a baked product;dough characteristics (such as dough development; dough extensibility);improving crust crispiness of a baked product; improving the crumbstructure (such as improving crumb pore size of a baked product orimproving crumb pore homogeneity of a baked product); improving softness(such as improving softness of a baked product); improving the ovenspring of a baked product; increasing N-acyl lysophosphatidylethanolamine in the dough and/or baked product (preferably increasingN-acyl lysophosphatidyl ethanolamine with a fatty acid moiety containing14-20 carbon atoms, preferably increasing N-acyl lysophosphatidylethanolamine with a saturated fatty acid moiety containing 14-20 carbonatoms); increasing a lyso-phospholipid in the dough and/or bakedproduct; increasing a digalactosylmonoglyceride and/ormonogalactosylmonoglyceride in the dough and/or baked product;increasing N-acyl lysophosphatidyl ethanolamine together with increasinga lyso-phospholipid and/or a digalactosylmonoglyceride and/ormonogalactosylmonoglyceride in the dough and/or baked product.
 4. Themethod according to claim 2, wherein the phospholipase A2 enzyme and theenzyme that acts on a polar lipid at the sn1 position are admixed orused either simultaneously or sequentially.
 5. The method according toclaim 4 wherein the phospholipase A2 enzyme is one which converts N-acylphosphatidyl ethanolamine into N-acyl lysophosphatidyl ethanolamineunder dough conditions, wherein the fatty acid moiety of the producedN-acyl lysophosphatidyl ethanolamine contains 14-20 carbon atoms(preferably wherein the fatty acid moiety of the produced N-acyllysophosphatidyl ethanolamine is saturated and contains 14-20 carbonatoms; more preferably wherein the fatty acid moiety is saturated andcontains 16 carbon atoms).
 6. The method according to claim 5 whereinthe enzyme that acts on a polar lipid at the sn1 position is an enzymehaving phospholipase activity, galactolipase activity, or a combinationthereof.
 7. The method according to claim 6 wherein the enzyme that actson a polar lipid at the sn1 position acts on a galactolipid.
 8. Themethod according to claim 7 wherein the phospholipase A2 enzyme isincapable or substantially incapable of acting on N-acyllysophosphatidyl ethanolamine.
 9. (canceled)
 10. The method according toclaim 8 wherein the method or use further comprises adding lecithin,preferably adding soya-based lecithin.
 11. The method according to claim10, wherein the lecithin is enzymatically modified lecithin.
 12. Themethod according to claim 11, wherein the lecithin is enzymaticallymodified by an enzyme with phospholipase A2 activity (preferably thelecithin is enzymatically modified by a phospholipase A2 that acts onN-acyl phosphatidyl ethanolamine at the sn2 position).
 13. The methodaccording to claim 12, wherein the method or use further comprisescooking, e.g. baking or steaming, boiling or frying, the dough toproduce a product, e.g. a baked product or a steamed product or a boiledproduct or a fried product.
 14. The method according to claim 13,wherein the dough is a dough selected from the group consisting of breaddough, pasta dough, noodle dough, cake dough, pastry dough or batter.15. The method according to claim 13, wherein the phospholipase A2enzyme and the enzyme that acts on polar lipids are admixed to the doughcomponents in effective amounts that result in an increase of thespecific volume of a baked product or steamed product or a boiledproduct or a fried product produced from the dough that is at least 10%,relative to a baked product or steamed product or boiled product orfried product made under identical conditions except for the addition ofthe claimed enzymes.
 16. The method according to claim 15, wherein thephospholipase A2 enzyme is present at a concentration of between 50-7500ePLU/kg flour, preferably 150-2000 ePLU/kg flour more preferably500-1000 ePLU/kg flour.
 17. The method according to claim 16, whereinenzyme that acts on a polar lipid at the sn1 position is present at aconcentration of between 100-2000 TIPU/kg flour.
 18. The methodaccording to claim 17, wherein a further enzyme is added to thecomposition or dough.
 19. The method according to claim 18, wherein thefurther enzyme is one or more selected from the group consisting of: alipase, starch degrading enzyme (e.g. an amylase or anamyloglucosidase), a hemicellulase (e.g. xylanase), a cellulase, anoxidoreductase (e.g. a glucose oxidase, or hexose oxidase), a lipidacyltransferase, a debranching enzyme (e.g. a pullulanase), a lactaseand a protease.
 20. The method according to claim 19, wherein the amountof C16:0 NALPE in the dough is increased by a factor of at least 1.5compared with a dough without enzyme addition.
 21. The method accordingto claim 20, wherein the phospholipase A2 enzyme which is capable ofacting on NAPE is added to a sponge and the enzyme that acts on a polarlipid at the sn1 position is added to the dough in a sponge-and-doughmethod.
 22. A kit comprising a phospholipase A2 enzyme which is capableof acting on N-acylphosphatidyl ethanolamine at the sn2 position; anenzyme that acts on a polar lipid at the sn1 position; and a set ofinstructions for use.